Surpasse Crassane
PearSurpasse Crassane
Origin / History
A seedling of Van Mons, obtained about 1820 in his nursery at Louvain, Belgium. Belgian (Thomas, 1903). Hedrick cites Leroy, Diet. Pom. 2:687, fig. (1869), and Hogg, Fruit Man. 652 (1884).
Tree
Resembling the old Crassane, but more productive, healthy and vigorous (Thomas).
Fruit
Size: Medium.
Form: Globular or globular-turbinate, flattened at the base, mammillate at the summit.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Dark olive-yellow, much covered with russet, tinted with dark red on the cheek touched by the sun.
Dots: Not described in source.
Flesh and flavor: Whitish, fine, melting, juicy, granular around the center. Juice abundant, very saccharine, highly perfumed, with an agreeable tartish taste. Quality "first" (Hedrick).
Core and seeds: Not described in source.
Season
October to December.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— John J. Thomas, The American Fruit Culturist (1903)Surpasse Crassane. Resembling the old Crassane, but more productive, healthy and vigorous. Belgian.
— U.P. Hedrick, The Pears of New York (1921)Surpasse Crassane.
- Leroy Diet. Pom. 2:687, fig. 1869.
- Hogg Fruit Man. 652. 1884.
A seedling of Van Mons obtained about 1820 in his nursery at Louvain, Bel. Fruit medium, globular or globular-turbinate, flattened at the base, mammillate at the summit; skin dark olive-yellow, much covered with russet and tinted with dark red on the cheek touched by the sun; flesh whitish, fine, melting, juicy, granular around the center; juice abundant, very saccharine, highly perfumed, with an agreeable tartish taste; first; Oct. to Dec.