Mongolian
Pear
Mongolian
Origin/History
Obtained from seed at Ames, Iowa. Considered by Budd of Iowa to be the best in quality of the oriental varieties yet tested in this country.
The variety also appears in Budd & Hansen under the name "Mongolian Snow."
Tree
Not described in source.
Fruit
Size
Hedrick gives the size as medium to large; Budd & Hansen describe it simply as large.
Form
The two sources differ on overall shape: Hedrick describes the fruit as globular-oval, narrowing at both ends, with its greatest diameter near the middle, and notes it is similar to Kieffer in shape; Budd & Hansen describe it as pyriform. Both agree the fruit is inclined to ridging toward the apex.
Stem
One to one and one-half inches long, stout. Set in a broad, shallow cavity that is raised on one side, giving the stem a decided inclination (Budd & Hansen).
Cavity
Broad, shallow; raised on one side (Budd & Hansen).
Calyx
Not described in source.
Basin
Quite deep, ridged, corrugated (Budd & Hansen).
Skin
Hedrick describes the ground color as greenish with blushed cheeks and russet dots. Budd & Hansen give the color as greenish yellow with a blushed cheek and many russet dots.
Flesh/Flavor
Tender, melting, juicy; good when ripened indoors. Both sources agree on this characterization.
Core/Seeds
Not described in source.
Season
Requires indoor ripening to reach good quality.
Uses
Dessert use when ripened indoors.
Subtypes/Variants
Not described in source.
Other
Fruit usually borne in clusters (Budd & Hansen).
Book Sources
Described in 2 period pomological works
View original book sources (2)
— U.P. Hedrick, The Pears of New York (1921)Mongolian.
- Ia. Hort. Soc. Rpt. 215. 1896.
- Cornell Sta. Bul. 332:482. 1913.
Considered by Budd of Iowa to be the best of the oriental varieties yet tested in this country. Obtained from seed at Ames, Iowa. Fruit medium to large, globular-oval, narrowing at both ends, with its greatest diameter near the middle, similar to Kieffer in shape, inclined to ridging near the apex, greenish, with blushed cheeks and russet dots; flesh tender, melting, juicy; good when ripened indoors.
— J.L. Budd & N.E. Hansen, American Horticultural Manual, Part II: Systematic Pomology (1914)Mongolian (Mongolian Snow). — Large, pyriform, inclined to ridging toward the apex; color greenish yellow with blushed cheek, and many russet dots; stalk from one to one and one-half inches long, stout, set in broad shallow cavity, raised on one side, giving the stem a decided inclination: basin quite deep, ridged, corrugated. When ripened indoors the flesh is tender, melting, juicy, good. It is the best in quality of the oriental varieties yet tested. Fruit usually in clusters. Iowa.