Sapieganka
PearSapieganka
Origin and History
Originated in northern Poland and introduced into North America in 1879. There is historical suspicion that it may be the Bergamotte d'Été renamed after a Polish nobleman, though this connection remains unverified. Also known by the synonym Bergamotte Sapieganka.
Hardiness and Geography
Tender in Manitoba and the Northwest, but perfectly hardy at Ottawa and in Muskoka, indicating suitability for cooler continental climates.
Fruit Description
Size and Form: Medium fruit, oblate in shape, often somewhat flattened.
Color and Surface: Brownish-yellow ground color with brownish-red suffusion in the sun. Surface bears numerous small dots.
Flesh and Flavor: White flesh, coarse in texture, somewhat firm yet juicy. Quality is poor both for dessert and for cooking purposes, rated third for market suitability.
Season
Matures in August.
Horticultural Value
Poor quality for both fresh consumption and culinary uses, with marginal commercial market value. The variety appears to have been maintained more for historical or regional interest than for practical pomological merit.
Sources:
- U.P. Hedrick, The Pears of New York (1921)
- Montana Horticultural Society Report 56, 1881–1882
- California Commission of Horticulture, Pear Growing in California 7, No. 5: 179 (1914)
- Iowa Horticultural Society Report, 1882
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Sapieganka.
- Mont. Hort. Soc. Rpt. 56, fig. 1881-2. 2. Cal. Com. Hort. Pear Grow. Cal. 7: No. 5, 179. 1914. Bergamotte Sapieganka. 3. Ia. Hort. Soc. Rpt. 83. 1882.
Originated in northern Poland and introduced into this country in 1879. There is a suspicion that it may be the Bergamotte d'Été renamed after a Polish nobleman. It has been found tender in Manitoba and the Northwest, but perfectly hardy at Ottawa and in Muskoka. Fruit medium, oblate, often somewhat flattened, brownish-yellow, with brownish-red in the sun, with numerous small dots; flesh white, coarse, somewhat firm and juicy; poor quality both for dessert and cooking, third for market; Aug.