Sand Pear
PearSand Pear
Origin / History
Not described in source.
Tree
Remarkably vigorous, with large glossy leaves (Downing).
Fruit
Size: Medium.
Form: Roundish pyriform.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Dull yellow to yellow, covered with a rough, sandy-like russet.
Dots: Not described in source.
Flesh and flavor: Flesh firm, moderately juicy.
Core and seeds: Not described in source.
Season
September.
Uses
Valued mainly for stock, although good for cooking (Downing). Cooks well and acquires a fine color. Thomas calls it "only valuable for cooking" and "fine for cooking."
Subtypes / Variants
Not described in source.
Other
Thomas compares the Japan pear to the Sand Pear: it resembles the Sand but ripens later, and is a vigorous grower and abundant bearer.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Sand Pear.
Chinese Sand Pear.
This variety is valued mainly for stock, although it is good for cooking. The tree is remarkably vigorous, with large glossy leaves.
The fruit is of medium size, roundish pyriform, dull yellow, covered with a rough, sandy-like russet. Flesh firm, moderately juicy, cooks well, and acquires a fine color. September.
— John J. Thomas, The American Fruit Culturist (1903)Sand Pear. Medium, roundish-pyriform, yellow, with rough russet. September. Only valuable for cooking. The Japan pear resembles the Sand, but ripens later, and is a vigorous grower and abundant bearer. Fine for cooking.