Apple Pear
PearApple Pear
Origin / History
Of ancient but unknown origin (Hedrick). Several varieties have been described under this name; the pear here described is the German variety spoken of by J. V. Sickler about 1800 and extensively grown in the environs of Sachsenburg and Kanneburg (Hedrick).
Tree
Not described in source.
Fruit
Size: Below medium.
Form: Round or roundish oblate, globular-oblate; not regular.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Olive-yellow, much dotted and russeted, moderately washed with brownish-red on the side exposed to the sun (Hedrick). Covered with cinnamon russet, unless in the shade, where it is a dirty yellow green with russet marblings (Downing).
Dots: Much dotted.
Flesh and flavor: Yellow to yellowish-white; tender, fine and melting, juicy, watery, granular around the core, without much perfume. Quality "Good" (Downing); "second" (Hedrick).
Core and seeds: Not described in source.
Season
October to December. Downing gives October; Hedrick, November and December.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Apple Pear. Pomoire. Poire-Pomme. Beurre de Rackenheim. Fruit below medium, round or roundish oblate. Skin covered with cinnamon russet, unless in the shade, when it is a dirty yellow green, with russet marblings. Flesh yellow, tender, melting, juicy. Good. October.
— U.P. Hedrick, The Pears of New York (1921)Apple Pear.
- Prince Pom. Man. 1:1831.
- Downing Fr. Trees Am. 662. 1869. Poire-Pomme.
- Mas Pom. Gen. 1:173, fig. 87. 1872.
This variety is of ancient but unknown origin. Several varieties have been described under this name, but the pear here described is the German variety spoken of by J. V. Sickler about 1800 and extensively grown in the environs of Sachsenburg and Kanneburg. Fruit below medium, globular-oblate, not regular, olive-yellow, much dotted and russeted, and moderately washed with brownish-red on the side exposed to the sun; flesh yellowish-white, watery, fine and melting, granular around the core, without much perfume; second; Nov. and Dec.