Castelline
PearCastelline
Origin and History
A Belgian pear obtained in 1835 by Florimond Castelain near Tournai, Belgium. Regarded by European pomologists as first quality; in American cultivation it has proved only good (Downing). Hedrick rates it first quality, consistent with its continental reputation.
Fruit
Size medium. Form pyriform — Downing describes it as roundish obtuse pyriform; Hedrick as turbinate-pyriform.
Skin pale greenish yellow (Downing) to yellowish-green (Hedrick). Russet present, though the two sources differ in extent: Downing notes slight nettings and patches of russet; Hedrick describes the fruit as much covered with russet and speckled with fawn-russet. Hedrick additionally records a dull red blush on the sun-exposed side, not mentioned by Downing. Skin sprinkled with dots (Downing).
Stalk long, thickest at the point of junction with the branch, curved, set in a shallow cavity (Downing).
Calyx open, with long recurved segments (Downing).
Basin shallow, uneven (Downing).
Flesh yellowish. Downing describes it as juicy, buttery, and melting; Hedrick as semi-fine and melting. Flavor sweet (Downing); Hedrick gives sugary and acidulous, with an agreeable perfume. The two sources thus agree on sweetness and melting texture but diverge on acidity and richness — Downing emphasizes butter and sweetness, Hedrick notes a pleasant tartness and aromatic quality.
Season and Uses
Ripens November–December (Downing); November (Hedrick). A dessert pear of the first rank in its homeland.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Castelline.
A Belgian Pear, described by foreign authors as first quality, here it has only proved good.
Fruit medium, roundish obtuse pyriform, pale greenish yellow, with slight nettings and patches of russet, and sprinkled with dots. Stalk long, largest at junction with the tree, curved, set in a shallow cavity. Calyx open, with long recurved segments. Basin shallow, uneven. Flesh yellowish, juicy, buttery, melting, sweet. Good. November, December.
— U.P. Hedrick, The Pears of New York (1921)Castelline.
- Pom. France 4:151, Pl. 151. 1867.
- Leroy Dict. Pom. 1:532, fig. 1867.
- Guide Prat. 49. 1895.
A Belgian variety obtained in 1835 by Florimond Castelain near Tournai, Bel. Fruit medium, turbinate-pyriform, yellowish-green, much covered with russet and speckled with fawn-russet, colored with dull red on the side of the sun; flesh yellowish, semi-fine, melting; juice sugary, acidulous and agreeably perfumed; first; Nov.