Surpasse Crassane
PearSurpasse Crassane
Origin/History
A seedling of Van Mons obtained about 1820 in his nursery at Louvain, Belgium. Described in Leroy's Dictionnaire de Pomologie (2:687, fig., 1869) and Hogg's Fruit Manual (652, 1884). Resembles the old Crassane, but more productive, healthy, and vigorous (Thomas).
Tree
More productive, healthy, and vigorous than the old Crassane (Thomas). Not otherwise described in sources.
Fruit
Size: Medium.
Form: Globular or globular-turbinate, flattened at the base, mammillate at the summit.
Stem: Not described in sources.
Cavity: Not described in sources.
Calyx: Not described in sources.
Basin: Not described in sources.
Skin: Dark olive-yellow, much covered with russet, tinted with dark red on the cheek touched by the sun.
Flesh/Flavor: Flesh whitish, fine, melting, juicy, granular around the center. Juice abundant, very saccharine, highly perfumed, with an agreeable tartish taste. Quality: first.
Core/Seeds: Not described in sources.
Season
October to December.
Uses
Not described in sources.
Subtypes/Variants
Not described in sources.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— 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.
— John J. Thomas, The American Fruit Culturist (1903)Surpasse Crassane. Resembling the old Crassane, but more productive, healthy and vigorous. Belgian.