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Author Topic: Passe Crassane pear  (Read 731 times)

SoCal2warm

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Passe Crassane pear
« on: April 14, 2019, 08:54:42 PM »
Here's a rare pear variety, 'Passe Crassane', which is actually a pear x quince hybrid



solid zone 10, Southern California
It did produce two fruits last year but they did not really fully ripen, and then fell off the tree. Neither of the fruits contained viable looking seeds.

shiro

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pvaldes

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Re: Passe Crassane pear
« Reply #2 on: April 17, 2019, 03:32:39 PM »
Passe crassane is an old variety of european pear. Not a pear x quince mix at all. A big olive-green pear with a firm, sweet and crunchy white flesh. Late season and can be picked around nov-dec and eaten until february or even mars. Almost round and fat fruit (crassane means fatty) that keeps relatively well in the kitchen. Mine range from 185 to 365g.

Is a variety not recommended or even forbidden in some places, because is prone to the nasty Erwinia amylovora, but is a good pear.
« Last Edit: April 17, 2019, 03:43:52 PM by pvaldes »

SoCal2warm

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Re: Passe Crassane pear
« Reply #3 on: April 17, 2019, 03:56:58 PM »
It is believed Passe Crassane is a pear-quince hybrid, but not known for sure. However, there are a number of things that point to that direction. Very dwarfed growing habit, parthenocarpic fruits, very good compatibility on quince (which the great majority of pear cultivars do not have, with the notable exception of Comice). Not to mention the very firm and hard fruits, notorious susceptibility to fireblight of this variety, several other things as well.

"...the passé-crassane, is actually a pear-quince hybrid that was developed in Normandy. It is particularly useful in cooking because of its firm, grainy flesh, but it is also tasty eaten raw." (The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth about What You Should Eat and Why, by Jonny Bowden, p144 )

pvaldes

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Re: Passe Crassane pear
« Reply #4 on: April 17, 2019, 07:00:45 PM »
You can cross a pear and a quince and have a Pyronia veitchii for example, but is a very different plant retaining the isolated big quince flowers.

Passe crassane is totally different. I have it and there is not a single trait of quince on the plant. Is a typical Pyrus communis in all of their parts [flowers (colour, size, shape and the typical smell of fish), leaves (petiole, shape and texture), the bark, the skin and pear flavour]. Is not astringent at all like quince, the flesh is not particularly gritted and you can perfectly eat it directly from the tree.
« Last Edit: April 17, 2019, 07:04:15 PM by pvaldes »

shiro

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Re: Passe Crassane pear
« Reply #5 on: April 17, 2019, 09:19:42 PM »
It is believed Passe Crassane is a pear-quince hybrid, but not known for sure. However, there are a number of things that point to that direction. Very dwarfed growing habit, parthenocarpic fruits, very good compatibility on quince (which the great majority of pear cultivars do not have, with the notable exception of Comice). Not to mention the very firm and hard fruits, notorious susceptibility to fireblight of this variety, several other things as well.

"...the passé-crassane, is actually a pear-quince hybrid that was developed in Normandy. It is particularly useful in cooking because of its firm, grainy flesh, but it is also tasty eaten raw." (The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth about What You Should Eat and Why, by Jonny Bowden, p144 )

No socal2warm.

There is a lot of PEAR compatible with Quince.
ex ( French variety ):
Olivier de serre
duc de bordeaux
beurré bollwiller
chaploux
citron des carmes
royal Vendée
bergamote esperen
etc etc etc...
So there are many more in addition to comice .

SoCal2warm

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pvaldes

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Re: Passe Crassane pear
« Reply #7 on: April 18, 2019, 07:58:41 AM »
Yup, The passe crassane pear is exactly like in the photo linked above.
« Last Edit: April 18, 2019, 08:03:57 AM by pvaldes »

SoCal2warm

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Re: Passe Crassane pear
« Reply #8 on: April 18, 2019, 09:22:50 AM »
Yup, The passe crassane pear is exactly like in the photo linked above.
The French article claims it was a cross between pear and quince.

This could just be a rumor, however. I am not able to find any original sources.


En 1855, à Rouen, le pépiniériste Louis Boisbunel a l'idée de croiser une poire avec un coing. Leur enfant est la passe-crassane. Elle a hérité d'un peu de la physionomie de son « père » : elle est très joufflue, presque ronde, parfois bosselée. Sa peau est jaune marbrée d'ocre. Vous trouverez cette poire, plutôt bon marché, de décembre à avril.

In 1855, in Rouen, the nurseryman Louis Boisbunel has the idea to cross a pear with a quince. Their child is the crassane passer. She inherited a little of the physiognomy of her "father": she is very chubby, almost round, sometimes bumpy. Its skin is yellow marbled with ocher. You will find this pear, rather cheap, from December to April.


also entry in L'Encyclopédie visuelle des aliments, 1996, Quebec, page 213 :
La poire passe crassane est originaire de France créée en 1855 lorsque l'arboriculteur normand Louis Boisbunel croisa une poire avec un coing. C'est la poire d'hiver par excellence, car elle se conserve facilement.
 
created in 1855 when the Norman arborist Louis Boisbunel crossed a pear with a quince. It's the ultimate winter pear because it can be preserved
« Last Edit: April 18, 2019, 09:35:41 AM by SoCal2warm »

shiro

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Re: Passe Crassane pear
« Reply #9 on: April 22, 2019, 07:50:13 AM »
In France all specialists and also INRA declares the passe crassane as a PEAR.
It is not in any case a hybrid pear and Quince.
All the books of the time speaks of PEAR no hybrid.
so I think in the French books this would have been said by Mr Boisbunel.
And the INRA confirmed to me that it is simply a PEAR.


SoCal2warm

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Re: Passe Crassane pear
« Reply #10 on: May 13, 2019, 02:17:52 AM »
whst was the taste like?
unfortunately didn't get a good chance to taste it because the fruits never seemed to fully develop and ripen, and were left on the tree too long trying to ripen and got kind of wrinkled skin. They were then left for a month to try to finish ripening inside, off the tree, but unfortunately it was no use.
It was probably because the tree is still immature and these were the very first fruits (maybe that combined with the lack of chill accumulation), the tree didn't have the energy to fully develop the fruits. Especially important for a hard Winter pear variety.

SoCal2warm

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Re: Passe Crassane pear
« Reply #11 on: October 16, 2019, 03:25:07 PM »



 

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