King Edward's
PearKing Edward's Pear
Origin/History
An English variety catalogued by the Horticultural Society of London in 1842 (Hedrick). Elliott identifies it as "Foreign."
Tree
Thrifty, with upright, dark brown shoots (Elliott). Not described in Downing or Hedrick.
Fruit
Size and Form
Large (Downing, Elliott); Hedrick describes the fruit as enormous, sometimes 5½ inches long and 3½ inches wide. Pyriform, tapering gradually to the stalk — all three sources agree on this form.
Stem
Short (Elliott). Not described in Downing or Hedrick.
Cavity
Not described in source.
Calyx
Small (Elliott). Not described in Downing or Hedrick.
Basin
Not described in source.
Skin
Hedrick describes the skin as smooth and shining, of a beautiful grass-green changing to yellow, speckled with dark green dots on the shaded side, with a red cheek on the exposed side. Downing similarly describes a yellow ground with a red cheek, without noting dots or surface texture. Elliott describes the skin as yellow with patches of dull russet and a red cheek in sun — the presence of dull russet patches is not mentioned by Hedrick or Downing, and may represent a conflicting observation or a distinct strain.
Flesh and Flavor
All three sources agree the flesh is yellowish, buttery, and melting. Hedrick adds that it is very juicy, sweet and acidulous, with a slight rose-water perfume. Downing qualifies that the flesh is "good, when the season is favorable." Elliott describes the flesh as "variable" and rates it "good."
Core and Seeds
Not described in source.
Season
October (Downing, Elliott). Hedrick gives a broader window of September to November.
Uses
Good for cooking (Hedrick).
Subtypes/Variants
Not described in source.
Other
Downing and Elliott both list Jackman's Melting as an alternate name for this variety.
Book Sources
Described in 3 period pomological works
Nursery Catalog Sources
Found in 1 catalog (1911) from England
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)King Edward's.
Jackman's Melting.
Fruit large, pyriform, tapering gradually to the stalk, yellow, red cheek. Flesh yellowish, buttery, melting, and good, when the season is favorable. Good. October.
— U.P. Hedrick, The Pears of New York (1921)King Edward.
- Leroy Diet. Pom. 2:319, fig. 1869.
- Hogg Fruit Man. 601. 1884.
- Bunyard Handb. Hardy Fr. 182. 1920.
An English variety cataloged by the Horticultural Society of London in 1842. Fruit enormous, sometimes 5½ in. long and 3½ wide, pyriform, gradually tapering to the stalk; skin smooth and shining, of a beautiful grass-green changing to yellow, speckled with dark green dots on the shaded side, red on the exposed cheek; flesh yellowish, buttery, melting, very juicy, sweet and acidulous, with a slight rose-water perfume; good for cooking; Sept. to Nov.
— F.R. Elliott, The Western Fruit Book (1865)King Edward's. Jackman's Melting. Foreign. Tree, thrifty ; shoots, upright, dark brown. Fruit, large, pyriform, yellow, with patches of dull russet, red cheek in sun ; stem, short ; calyx, small ; flesh, yellowish, buttery, melting, variable ; "good." October.