Japan
PearOrigin/History
Raised by Gideon Ross of Westfield, N.J., from seeds of Japanese origin; similar to the Chinese sand pear. The two sources differ on how the seeds were obtained: Downing states they were seeds brought from Japan, while Hedrick specifies they were found in the trunk of Ross's nephew, who died on his way from Japan. First noted in The Horticulturist (23:71, fig. 34, 1868).
Tree
A very vigorous grower with very large, thick leaves. Early and abundant bearer. Young wood rich, clear brown with long white specks.
Fruit
Size and form: Medium, oblate.
Stem: Stalk very long.
Cavity: Open, deep.
Calyx: Inconspicuous.
Basin: Deep, open, broad.
Skin: Rough. The two sources give slightly different color descriptions: Downing describes it as cinnamon yellow russet; Hedrick describes it as reddish-russet-yellow. Both agree on many large, light-colored specks.
Flesh/Flavor: Coarse, gritty, firm, with a consistence and flavor much like that of a delicate quince. Has a peculiar quince-like aroma (Downing). Of no value for dessert (Hedrick).
Core/Seeds: Not described in source.
Season
Downing gives October to December; Hedrick extends the season to October through February.
Uses
Valued for cooking only; very fine for cooking. Of no value for dessert.
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)Japan.
This peculiar Pear originated with Gideon Ross, of Westfield, N. J., from seeds brought from Japan, and is similar to Chinese sand pear. The tree is a very vigorous grower, with very large thick leaves, an early and abundant bearer. Young wood rich clear brown, with long white specks. It has a hard flesh, with a peculiar quince-like aroma, and is only valued for cooking.
Fruit medium, oblate, cinnamon yellow russet, with many large light-colored specks. Stalk very long. Cavity open, deep. Calyx inconspicuous. Basin deep, open, broad. Flesh coarse, gritty, firm, in consistence and flavor much like a delicate quince. Very fine for cooking. October, December.
— U.P. Hedrick, The Pears of New York (1921)Japan,
- Horticulturist 23:71, fig. 34. 1868.
Raised by Gideon Ross, Westfield, N. J., from seeds found in the trunk of his nephew who died on his way from Japan.
Fruit medium, oblate; skin rough, reddish-russet-yellow with large light-colored specks; flesh coarse, gritty, firm, with a consistence and flavor much like that of a delicate quince; of no value for dessert; Oct. to Feb.