Champ Riche d'Italie
PearChamp Riche d'Italie
Origin/History
Probably of Italian origin. Diel of Stuttgart devoted many pages of his Kernobstsorten to it in 1805, at which time he had received it from the neighborhood of Paris, though it had already been known for a long while at Berlin.
Tree
Not described in source.
Fruit
Size and Form: Above medium and often large, pyriform.
Shape: Always rather swelled below the central circumference, contracted at the summit which is often nearly acute.
Color: Greenish on the shady side, yellow-ochre on the face exposed to the sun.
Surface: Dotted all over with brown specks.
Flesh and Flavor: Whitish, semi-melting or breaking, rather fine, free from grit, juicy, sweet and perfumed.
Stem, Cavity, Calyx, Basin, Core, and Seeds: Not described in source.
Season and Uses
First rate for cooking and compotes but third for dessert.
Subtypes/Variants
Not described in source.
Sources cited:
- Duhamel Trait. Arb. Fr. 2:232 (1768)
- Kenrick Am. Orch. 124 (1841)
- Leroy Dict. Pom. 1:544, fig. (1867)
- Hogg Fruit Man. 545 (1884)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Champ Riche d'Italie.
- Duhamel Trait. Arb. Fr. 2:232. 1768. 2. Kenrick Am. Orch. 124. 1841. 3. Leroy Diet. Pom. 1:544, fig. 1867. 4. Hogg Fruit Man. 545. 1884.
Probably of Italian origin. Diel of Stuttgart devoted many pages of his Kernobstsorten to it in 1805 at which time he had received it from the neighborhood of Paris, though it had already been known for a long while at Berlin. Fruit above medium and often large, pyriform, always rather swelled below the central circumference, contracted at the summit which is often nearly acute, greenish on the shady side, yellow-ochre on the face exposed to the sun, dotted all over with brown specks; flesh whitish, semi-melting or breaking, rather fine, free from grit, juicy, sweet and perfumed; first rate for cooking and compotes but third for dessert.