Glory of Combrone
PearGlory of Combrone
Origin/History
Supposed of French origin. Elliott, writing in 1865, notes having fruited this variety several years upon the pear stock, and considers it deserving of extensive cultivation. Downing's 1900 entry cites Elliott as the source of the description.
Tree
A fine grower, healthy and hardy. Productive. Grown on pear stock.
Fruit
Size and Form: Above medium, or nearly large; oblong pyriform, regular.
Stem: One inch long, moderately stout, planted in a slight cavity.
Cavity: Slight.
Calyx: Medium size. Segments open, reflexed.
Basin: Medium depth, regular.
Skin: Yellowish, mostly overspread, marbled and dotted with warm brownish yellow russet.
Flesh and Flavor: Whitish yellow, granulated, almost buttery, melting, juicy, abounding in saccharine, high-flavored, delicious. Downing characterizes the flavor as sugary.
Core: Small.
Seeds: Nearly black, oblong pyriform acuminates.
Season
Twentieth of September to tenth of October (Elliott). Last of September and early October (Downing). Sources agree.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)GLORY OF COMBRONE.
Supposed of French origin. Tree a fine grower, healthy, and hardy and productive.
Fruit above medium, or nearly large, oblong pyriform, yellowish, mostly overspread, marbled, and dotted with warm brownish yellow russet. Stalk moderately stout. Cavity slight. Calyx medium. Segments open, reflexed. Basin medium, regular. Flesh whitish yellow, granulated, almost buttery, melting, juicy, sugary, delicious. Last of September and early October. (Elliott.)
— F.R. Elliott, The Western Fruit Book (1865)Glory of Combrone.
This variety we have fruited several years upon the pear stock. It is a fine grower, healthy and hardy, and deserves extensive cultivation. Fruit, above medium, or nearly large, oblong pyriform, regular ; skin, yellowish, mostly overspread, marbled and dotted with warm brownish yellow russet ; stem, 1 inch long, moderately stout, and planted in a slight cavity ; calyx, medium size; segments, open, reflexed ; basin, medium depth, regular; flesh, whitish yellow, granulated, almost buttery, melting, juicy, abounding in saccharine, high-flavored, delicious ; core, small ; seeds, nearly black oblong pyriform acuminates. Twentieth September to tenth October.