Princesse Charlotte

Origin/History

Princesse Charlotte is a pear raised by Major Espéren of Mechlin, Belgium. Hedrick dates the raising to 1846; Downing concurs on Espéren as the originator without specifying a year. Hedrick notes the variety is evidently of the Passe Colmar race, but describes it as quite distinct from that variety. The variety is recorded in Leroy's Dictionnaire de Pomologie (2:558, fig., 1869) and in Hogg's Fruit Manual (633, 1884). Thomas identifies it as Belgian in origin.

Tree

The tree is vigorous and productive. Young wood is dull yellow-brown.

Fruit

Size and Form

Fruit is medium in size. The form is variable. Downing describes it as oblate pyriform; Thomas as short pyriform; Hedrick as turbinate-obtuse to globular-ovate, and notably much bossed and rather contorted.

Stem

The stalk is stout and long, set in a slight cavity.

Cavity

The cavity is slight.

Calyx

Not described in source.

Basin

The basin is broad and shallow.

Skin

The skin color is greenish (Downing, Thomas). Hedrick describes the color more fully as grass-green, with a brown or orange glow on the sunny side, dotted and marbled with russet.

Flesh and Flavor

Downing describes the flesh as yellowish, pinkish at the centre, melting, juicy, sweet, and pleasant, rating the fruit Good. Hedrick describes the flesh as white, semi-fine, semi-melting, watery and gritty, but juicy, saccharine, and acidulous, with a fine aroma, and calls it a fine pear. Thomas considers it of little value.

Core and Seeds

Not described in source.

Season

Downing gives November. Hedrick gives November and later. Thomas gives October.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Thomas's assessment that the variety is "of little value here" reflects performance in American growing conditions and contrasts with Hedrick's characterization of it as "a fine pear." Hedrick's flesh description — watery and gritty alongside juicy and saccharine — likewise stands in some tension with Downing's more favorable characterization of melting, juicy flesh, and may reflect differences in growing conditions, season of tasting, or the variable form noted by Hedrick.