Great Cassolette
PearGreat Cassolette
Origin and History
The variety name derives from its resemblance to a small copper and silver vessel used for burning pastilles. Historical reference places the variety in Prince's Pomological Manual, Vol. 1, p. 32 (1831).
Several varieties of Cassolette exist, three or four of which bear the synonym Lechfrion, indicating potential confusion with related strains.
Fruit
Size and Form: Small, globular-turbinate; 2¼ inches in height and 2½ inches in breadth.
Skin: Entirely light green even at maturity, dotted all over with numerous green specks.
Flesh and Flavor: Melting flesh. Of a very peculiar acid flavor, which however is not disagreeable when the fruit is ripe.
Cavity, Calyx, Basin, Stem: Not described in source.
Seeds and Core: Not described in source.
Season
August.
Tree
Not described in source.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Great Cassolette,
i. Prince Pom. Man. i: 32. 1831.
There appear to be several varieties of Cassolette three or four of which bear the synonym of Lechfrion. The Cassolette is so named from its resemblance to a small vessel made of copper and silver in which pastilles were burnt. Fruit small, globular-turbinate, 2¼ inches in height and 2½ inches in breadth, entirely light green even at maturity, dotted all over with numerous green specks; flesh melting, of a very peculiar acid flavor which however, is not disagreeable when the fruit is ripe; Aug.