Carasi
PearCarasi
Origin and History
A perry pear, widely distributed across Europe under regional name variations. Primarily documented in France and Austria during the 19th and early 20th centuries. In the Brie region of France, known as the Carisi. Near Metz in Lorraine, called the Carasi. In the district of Auge, France, known as the Carisy. Bunyard and Thomas reference Carisie-Gros and Carisie-Petit as perry pear varieties that are probably two variations of the same pear. The Carisi rouge and Carisi blanc of France are similarly believed to be two variations of the same variety. The Austrian type, called Carasi or Rote Carisi, is documented as a distinct regional form.
Tree
Not described in source.
Fruit
Form and Size: Large to very large; irregular in outline; pyriform (pear-shaped); swelled at middle; somewhat truncated.
Skin: Tough; green, turning to lemon-yellow upon maturity; richly blushed on the sunny side; dotted with red.
Flesh: Whitish; rather coarse; very juicy; subacid; aromatic.
Stem, Cavity, Calyx, and Basin: Not described in source.
Core and Seeds: Not described in source.
Season
October.
Uses
Perry production. The juice is perfumed, without color, and rich in tannin — characteristics particularly prized for perry making.
Subtypes and Variants
The Carasi exists under several regional and varietal designations: Carisi (Brie, France); Carasy (district of Auge, France); Carasi/Rote Carisi (Austria); Carisie-Gros and Carisie-Petit (perry pear variants referenced by Bunyard and Thomas); Carisi rouge and Carisi blanc (French variations).
Other
The fruit of the Brie variety is described as medium-sized or rather large, with perfumed juice, without color, and rich in tannin.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Carasi.
- Guide Prat. 80. 1876. 2. Baltet Cult. Fr. 373. 1908. This is a perry pear, widely distributed in Europe under variations of the same name. On the farms of Brie, France, it is known as the Carisi, the fruit being medium size or rather large, the juice perfumed, without color, rich in tannin. In the neighborhood of Metz, Lorraine, it is called Carasi and in the district of Auge, France, Carisy. Bunyard and Thomas in their joint work, "The Fruit Garden," mention Carisie-Gros and Carisie-Petit as varieties for perry making, and they are probably two variations of the same pear, as too are the Carisi rouge and Carisi blanc of France. The Carasi, or Rote Carisi, of Austria is a beautiful fruit, large to very large, irregular in outline, pyriform, swelled at middle, somewhat truncated; skin tough, green, turning to lemon-yellow, richly blushed on the sunny side, dotted with red; flesh whitish, rather coarse, very juicy, subacid, aromatic; Oct.