Prince Albert

Origin/History

Prince Albert is a Belgian variety, one of Van Mons' late seedlings. Elliott lists it simply as "Foreign."

Tree

All three sources agree the tree is vigorous; Downing specifies "very vigorous." Elliott notes that Prince Albert succeeds on both Pear and Quince rootstocks. Downing describes the young wood as olive yellow brown.

Fruit

Size

Sources disagree on size. Elliott and Thomas both describe the fruit as medium. Downing characterizes it as "rather large."

Form

All sources agree on a pyriform shape. Downing refines this to "oblong obovate pyriform."

Stem

Elliott describes the stalk as approximately one inch long. Not described by Downing or Thomas.

Cavity

Elliott describes a shallow, even cavity. Not described by Downing or Thomas.

Calyx

The calyx (eye) is open, per both Elliott and Downing. Elliott adds that the eye is small. Not described by Thomas.

Basin

Not described in source.

Skin

Sources diverge here. Elliott describes the skin as very thick and smooth, yellowish in color, sometimes with a slightly sunny cheek. Downing describes the skin as yellow, sometimes brownish yellow in the sun, with nettings and patches of russet — notably making no mention of the smooth surface Elliott records. Thomas notes simply "yellowish."

Flesh and Flavor

Elliott describes the flesh as yellowish white, fine, melting, sugary, and rich. Downing characterizes the flesh as yellowish and juicy, and emphasizes its value as a cooking pear. Thomas concurs with "melting, rich."

Core/Seeds

Not described in source.

Season

Elliott gives February–March; Thomas gives February. Downing extends the window considerably, placing the season from December through March.

Uses

Downing explicitly recommends Prince Albert as valuable for cooking. Elliott's description of the flesh as sugary and rich suggests dessert use as well, though he does not state it explicitly.

Subtypes/Variants

Not described in source.

Other

Elliott cites the Gardeners' Chronicle as his authority for this variety.