King
Pear
King (Pear)
Origin/History
Originated at Oswego, N.Y. Hedrick (1921) cites Downing's 1869 description as the source record; Hedrick's account is essentially a restatement of Downing's.
Tree
Not described in source.
Fruit
Size: Medium or below.
Form: Downing describes the shape as roundish oblate pyriform; Hedrick, drawing on the same record, gives it as globular-oblate-pyriform.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Greenish-brown in the sun, with many green and brown dots.
Flesh/Flavor: Flesh whitish, coarse, half-melting (Downing) / semi-melting (Hedrick), sweet. Quality rated Good.
Core/Seeds: Not described in source.
Season
September and October.
Uses
Not described in source.
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)King.
Originated at Oswego, N. Y.
Fruit medium or below in size, roundish oblate pyriform, greenish brown in the sun, with many green and brown dots. Flesh whitish, coarse, half melting, sweet. Good. September, October.
— U.P. Hedrick, The Pears of New York (1921)King.
- Downing Fr. Trees Am. 794. 1869.
Originated at Oswego, N. Y. Fruit medium or below, globular-oblate-pyriform, greenish-brown in the sun, with many green and brown dots; flesh whitish, coarse, semi-melting, sweet; good; Sept. and Oct.