Prairie du Pond
PearPrairie du Pond
Origin/History
Introduced by A. H. Ernst of Cincinnati, Ohio. First described in Downing's Fruits and Fruit Trees of America (1869); Hedrick (1921) cites that reference directly.
Tree
Not described in source.
Fruit
Size and form: Small, nearly globular.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Greenish yellow, with many brown and green dots.
Flesh/Flavor: Whitish, moderately juicy, half-melting (Downing) / semi-melting (Hedrick), vinous, astringent. Quality: poor.
Core/Seeds: Not described in source.
Season
September.
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)Prairie du Pond.
Introduced by A. H. Ernst.
Fruit small, nearly globular, greenish yellow, with many brown and green dots. Flesh whitish, moderately juicy, half melting, vinous, astringent. Poor. September.
— U.P. Hedrick, The Pears of New York (1921)Prairie du Pond.
- Downing Fr. Trees Am. 835. 1869.
Introduced by A. H. Ernst, Cincinnati, Ohio. Fruit small, nearly globular, greenish-yellow, with many brown and green dots; flesh whitish, moderately juicy, semi-melting, vinous, astringent; poor; Sept.