Essex

Pear

Essex

Origin/History

Originated in the garden of W. Flack, Essex, Essex Co., N.Y., before 1869. Introduced by Jonathan Batty (Downing). Hedrick (1921) cites Downing's Fruits and Fruit Trees of America (1869) as the earliest reference.

Tree

Vigorous and healthy (Downing). Not described in Hedrick.

Fruit

Size and Form: Below medium; oblong obtuse pyriform.

Stem: Long (Downing). Not described in Hedrick.

Cavity: Large (Downing). Not described in Hedrick.

Calyx: Not described in source.

Basin: Russeted (Downing). Not described in Hedrick.

Skin: Greenish yellow, with many brown and green dots, marbled with carmine in the sun.

Flesh and Flavor: Whitish, juicy, melting, granular, sweet. Quality: Good.

Core/Seeds: Not described in source.

Season

September.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Essex.

Introduced by Jonathan Batty, from the garden of Wm. Flack, Essex, Essex Co., N. Y. Tree vigorous and healthy.

Fruit below medium, oblong obtuse pyriform, greenish yellow, with many brown and green dots, marbled with carmine in the sun. Stalk long. Cavity large. Basin russeted. Flesh whitish, juicy, melting, granular, sweet. Good. September.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Essex.

Downing Fr. Trees Am. 759. 1869.

Originated in the garden of W. Flack, Essex, N. Y., before 1869. Fruit below medium, oblong-obtuse-pyriform, greenish-yellow, with many brown and green dots, marbled with carmine in the sun; flesh whitish, juicy, melting, granular, sweet; good; Sept.

— U.P. Hedrick, The Pears of New York (1921)