Huyshe's Princess of Wales
PearHuyshe's Princess of Wales
Origin/History
Originated at Clythedon, England, by the Rev. John Huyshe. First fruited in 1863. Of the same origin as Huyshe Victoria. (Hedrick cites Gardeners' Chronicle 8, 1863, and Bunyard, Handbook of Hardy Fruits, 1920; Downing's account derives from Hogg.)
Tree
Not described in source.
Fruit
Size and Form: Medium. Oblong, even in outline (Hedrick), abrupt at the stalk.
Stem: Long, stout, woody, somewhat obliquely inserted. (Downing)
Cavity: Round and rather wide. (Downing)
Calyx: Small, open, with narrow, erect segments. (Downing)
Basin: Not described in source.
Skin: Lemon-yellow, with patches, veins, and dots of russet. Downing describes the russet as "cinnamon-colored"; Hedrick describes it as "pale cinnamon-russet."
Flesh and Flavor: Deep yellow. Fine-grained (Downing) / fine (Hedrick). Very melting. Juicy (Downing) / abundantly juicy (Hedrick). Rich and highly aromatic (Downing) / richly flavored and highly aromatic; very excellent (Hedrick).
Core and Seeds: Not described in source.
Season
November. Downing specifies "last of November."
Uses
Not described in source.
Subtypes/Variants
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)Huyshe's Princess of Wales.
Origin, Clythedon, England, by the Rev. John Huyshe.
Fruit medium, oblong, abrupt at stalk, lemon yellow, with patches, veins, and dots of cinnamon-colored russet. Stalk long, stout, woody, somewhat obliquely inserted in a round and rather wide cavity. Calyx small, open, with narrow, erect segments. Flesh deep yellow, fine-grained, very melting, juicy, rich, and highly aromatic. Last of November. (Hogg.)
— U.P. Hedrick, The Pears of New York (1921)Huyshe Princess of Wales. 1. Gard. Chron. 8. 1863. 2. Bunyard Handb. Hardy Fr. 180. 1920.
This pear, first fruited in 1863, is of the same origin as Huyshe Victoria. Fruit medium, oblong, even in outline, abrupt at the stalk, lemon-yellow sprinkled with patches, veins and dots of pale cinnamon-russet; flesh of a deep yellow, fine, very melting, abundantly juicy, richly flavored and highly aromatic; very excellent; Nov.