Rapelje
PearRapelje
Origin/History
A native variety introduced by Professor Stevens (Downing) / Professor Stephens (Hedrick — spelling variant) of Astoria, Long Island. First recorded in the Horticulturist 1:239, fig. 62, 1846 (Hedrick). Long Island provenance is confirmed across all sources.
Tree
Vigorous and productive (Downing). Not further described in sources.
Fruit
Size and Form: Medium. Shape is variable: obovate, sometimes obtuse-pyriform, sometimes acute-pyriform (Downing, Hedrick). Thomas additionally notes turbinate as a form variant, giving the full range as obovate, turbinate, or pyriform.
Stem: Long, rather thick, generally inserted by a fleshy lip (Downing). Not described by other sources.
Cavity: Not described in sources.
Calyx: Large and open (Downing). Not described by other sources.
Basin: Very shallow (Downing). Not described by other sources.
Skin: Yellowish ground, covered with cinnamon russet (Downing, Hedrick; Thomas confirms yellowish, russeted).
Flesh/Flavor: Whitish, somewhat granular, juicy, and melting (Downing, Hedrick). Flavor sweet, vinous, and aromatic, but variable — sometimes poor (Downing, Hedrick). Thomas characterizes the range as "varying from a rich aromatic to a poor flavor," consistent with this variability.
Core/Seeds: Not described in sources.
Season
September.
Uses
Not described in sources.
Subtypes/Variants
Not described in sources.
Other
Not described in sources.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)RAPELJE.
Introduced by Professor Stevens, Astoria, Long Island. Tree vigorous and productive.
Fruit medium, obovate, sometimes obtuse, and sometimes acute pyriform. Skin yellowish, covered with cinnamon russet. Stalk long, rather thick, generally inserted by a lip. Calyx large and open, set in a very shallow basin. Flesh whitish, somewhat granular, juicy, and melting, with a sweet, vinous, aromatic flavor. Variable, sometimes poor. September.
— U.P. Hedrick, The Pears of New York (1921)Rapelje. 1. Horticulturist 1:239, fig. 62. 1846. A native variety introduced by Professor Stephens, Astoria, Long Island. Fruit medium, obovate, sometimes obtuse, and sometimes acute-pyriform, yellowish, covered with cinnamon-russet; flesh whitish, somewhat granular, juicy, melting, with a sweet, vinous, aromatic flavor; variable, sometimes poor; Sept.
— John J. Thomas, The American Fruit Culturist (1903)Rapelje. Medium, varying from obovate or turbinate to pyriform, yellowish, russeted; juicy, varying from a rich aromatic to a poor flavor. September. L. I.