Canandaigua
PearOrigin & History
Judge Atwater of Canandaigua, New York, brought cions of this pear from Connecticut in 1806 (Hedrick). Downing describes the origin as uncertain, supposed to have been brought from Connecticut to Canandaigua about the year 1806. Elliott identifies it simply as American, from Central New York. It was exhibited at the Pomological Congress in New York in 1849 under the name Catherine, but there being already one or more pears known by that name it was deemed well to change its name to avoid confusion (Hedrick).
Tree
Vigorous and productive. Elliott describes the tree as a vigorous, upright grower on Quince or Pear, productive. Thomas describes shoots as strong, erect, light purplish-red.
Fruit
Size: Downing and Thomas describe the fruit as rather large; Elliott calls it large. Hedrick, however, describes it as medium.
Form: Irregular, elongated acute pyriform. The surface is uneven, resembling Bartlett (Downing). Thomas describes it as pyriform, somewhat irregular (Bartlett-shaped).
Stem: Medium or rather short, inclined (Downing). Thomas describes the stalk as rather short, oblique.
Cavity: Not described in source.
Calyx: Open (Downing).
Basin: Downing describes the basin as narrow and deep. Thomas describes it as small.
Skin: Lemon-yellow, sometimes with a shade of red in the sun.
Flesh & Flavor: Sources disagree on texture: Downing describes the flesh as whitish, coarse, melting, vinous, and rates it "Good." Hedrick describes the flesh as white, fine, melting and buttery, sugary, high flavor, and rates it "handsome and excellent." Elliott describes the flesh as white, fine, juicy, and rates it "good." Thomas describes the flesh as buttery, melting, rather rich.
Core & Seeds: Not described in source.
Season
September.
Uses
Not described in source.
Subtypes & Variants
Not described in source.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Canandaigua.
Catherine.
Origin uncertain, supposed to have been brought from Connecticut to Canandaigua about the year 1806, vigorous and productive.
Fruit rather large, irregular, elongated acute pyriform. Surface uneven, resembling Bartlett. Skin lemon-yellow, sometimes a shade of red in the sun. Stalk medium, or rather short, inclined. Calyx open. Basin narrow and deep. Flesh whitish, coarse, melting, vinous. Good. September.
— U.P. Hedrick, The Pears of New York (1921)Canandaigua.
i. Mag. Hort. 16:36, 153. 1850. 2. Downing Fr. Trees Am. 714. 1869.
Judge Atwater of Canandaigua, New York, brought cions of this pear from Connecticut in 1806. It was exhibited at the Pomological Congress in New York in 1849 under the name Catherine but there being already one or more pears known by that name it was deemed well to change its name to avoid confusion.
Fruit medium, irregular, elongated-acute-pyriform, lemon-yellow, sometimes red on the sunny side; flesh white, fine, melting and buttery, sugary, high flavor; handsome and excellent; Sept.
— F.R. Elliott, The Western Fruit Book (1865)Canandaigua. Catherine. American. From Central New York. Fruit, large, resembling Bartlett; flesh, white, fine, juicy; "good." Tree, vigorous, upright grower on Quince or Pear, productive. September.
— John J. Thomas, The American Fruit Culturist (1903)Canandaigua. Rather large, pyriform, somewhat irregular (Bartlett-shaped); lemon yellow; stalk rather short, oblique; basin small; flesh buttery, melting, rather rich. September. Shoots strong, erect, light purplish-red.