Jerusalem
PearJerusalem Pear
Origin and History
First documented in John Parkinson's Theatrum Botanicum (1629), where it is identified as "the peare of Jerusalem, or the stript pear." The variety was known to English horticulturists by the early 17th century. Master William Ward of Essex, chief keeper of the King's Granary at Whitehall, provided firsthand attestation of the variety's characteristics.
Tree
The bark, when young, displays distinctive striping in green, red, and yellow.
Fruit
Skin: Striped with green, red, and yellow, similar in pattern to the bark.
Flavor: Of a very good taste.
Behavior when cooked: When baked, the fruit becomes red in color, comparable to the best Warden pear.
Season
Not described in source.
Uses
Suitable for baking.
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)Jerusalem,
- Parkinson Par. Ter. 593. 1629.
" The peare of Jerusalem, or the stript pear, whose barke while it is young, is as plainly seene to be stript with greene, red, and yellow, as the fruit it selfe is also, and is of a very good taste: being baked also, it is as red as the best Warden, whereof Master William Ward of Essex hath assured mee, who is the chiefe keeper of the King's Granary at Whitehall."