Saint Luke

Pear

Origin/History

Introduced by Rivers, Sawbridgeworth, England, about 1900. At the Royal Horticultural Society's show of hardy fruits at Westminster in 1904, it was regarded as a valuable introduction, able to compete with the best owing to its rich mellow flavor and melting flesh, and perfect shape and finish.

Tree

Not described in source.

Fruit

Form: Perfect shape and finish.

Skin: Rough, russety, deep cinnamon-brown with green patches.

Flesh and flavor: Melting, juicy, rich, sweet flesh; rich mellow flavor.

Size, stem, cavity, basin, calyx, core, and seeds: Not described in source.

Season

October.

Uses

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Saint Luke.

Garden 66:305. 1904.

Introduced by Rivers, Sawbridgeworth, Eng., about 1900. At the Royal Horticultural Society's show of hardy fruits at Westminster in 1904 it was regarded as a valuable introduction, able to compete with the best, owing to its rich mellow flavor and melting flesh, and perfect shape and finish. Fruit rough, russety, deep cinnamon-brown with green patches; flesh melting, juicy, rich, sweet; Oct.

— U.P. Hedrick, The Pears of New York (1921)