London Sugar
PearLondon Sugar
Origin/History
An English pear, described by Lindley (Guide to the Orchard and Kitchen Garden, 1831) and later noted by Hogg (Fruit Manual, 1884). Much cultivated in Norfolk for the Norwich market.
Tree
Not described in source.
Fruit
Size: Small to below medium.
Form: Downing describes the form as pyriform; Hedrick describes it as turbinate.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Pale green approaching lemon-yellow at maturity (Hedrick), or pale yellow (Downing), with a slight brownish tinge in the sun. Sources agree on the brownish tinge; Downing gives the ground color as pale yellow while Hedrick indicates it begins pale green and ripens toward lemon-yellow.
Flesh/Flavor: Flesh tender and melting. Juice saccharine and of a rich, musky flavor (Hedrick); Downing characterizes the flavor simply as sweet. Downing rates the quality as Good; Hedrick calls it an excellent early fruit.
Core/Seeds: Not described in source.
Season
End of July / last of July.
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)London Sugar.
An English Pear, described by Lindley.
Fruit small, pyriform, pale yellow with a brownish tinge in sun. Flesh tender, melting, sweet. Good. Last of July.
— U.P. Hedrick, The Pears of New York (1921)London Sugar.
- Lindley Guide Orch. Card. 343. 1831.
- Hogg Fruit Man. 605. 1884. English. Much cultivated in Norfolk for the Norwich market. Fruit below medium, turbinate, pale green approaching lemon-yellow at maturity, with a slight brownish tinge; flesh tender, melting; juice saccharine and of a rich, musky flavor; an excellent early fruit; end of July.