Malconnaitre d'Haspin
PearMalconnaitre d'Haspin
Origin/History
The name is French, suggesting Belgian or French origin; "Haspin" is a commune in Belgium. The earliest documented American reference is Downing's Fruits and Fruit Trees of America (1869), which notes the variety under the attribution "(Wilder's Pep.)" — likely indicating it entered American cultivation through Marshall P. Wilder's collection. Hedrick (1921) cites Downing 1869 as the primary reference.
Tree
Vigorous, hardy, and productive.
Fruit
Size and Form: Large. Downing and Thomas describe the form as roundish obovate; Hedrick gives it as globular-obovate.
Stem: One inch long, inserted in a slight depression. (Downing)
Cavity: Slight depression at the stem insertion. (Downing)
Calyx: Closed. (Downing)
Basin: Rather deep and irregular. (Downing)
Skin: Dull yellow ground, with a brownish-red cheek (Downing, Hedrick); Thomas describes the cheek as brown without the red qualifier. Stippled with coarse dots. Russeted at the calyx. (Downing, Hedrick)
Flesh and Flavor: Juicy, tender, and melting. Flavor rich subacid, perfumed. (All sources agree.)
Core/Seeds: Not described in source.
Season
October and November (Downing, Hedrick). Thomas gives October only.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Malconnaitre d'Haspin.
Fruit large, form roundish obovate. Stalk one inch long, inserted in a slight depression. Calyx closed, set in a rather deep irregular basin. Skin dull yellow, with a brownish red cheek, stippled with coarse dots, and russeted at the calyx. Flesh juicy, tender, and melting. Flavor rich subacid, perfumed. Tree vigorous, hardy, and productive. October, November. (Wilder's Pep.)
— U.P. Hedrick, The Pears of New York (1921)Malconnaitre d'Haspin.
- Downing Fr. Trees Am. 810. 1869.
Tree vigorous, hardy and productive. Fruit large, globular-obovate, dull yellow, with brownish-red cheek, stippled with coarse dots, and russeted at the calyx; flesh juicy, tender, and melting, rich, subacid, perfumed; Oct. and Nov.
— John J. Thomas, The American Fruit Culturist (1903)Malconnaître d'Haspin. Large, roundish-obovate, dull yellow, with a brown cheek; juicy, rich, melting, sub-acid, perfumed. October.