Although listed as Seckel by most authors, this variety has been known under such synonyms as Sycle, Seckle, Sicker and Shakespear. Full description and color plate in Hedrick (1921). According to Hedrick, the original tree of Seckel was found in the outskirts of Philadelphia, Pennsylvania by Dutch Jacobs, a sportsman, who distributed the fruit among his friends but who kept the location of the tree a secret for many years. The date of discovery was approximately 1760. At a later date, the property on which the tree stood was acquired by a Mr. Seckel, who named and introduced the pear prior to 1817. The variety was introduced into England in 1819 and into France in 1831. It was placed on the APS catalog list at the Society's first meeting in 1848. Fruit very small in size unless heavily thinned and properly grown. Obovate-pyriform in shape, usually symmetrical. Skin dull brownish-yellow in color, usually overlaid with russet and blushed dull red. Flesh somewhat granular some grit at the centers, buttery and very juicy. Noted for sweet, aromatic, spicy flavor. Rates among the best in dessert quality. Early midseason. Susceptible to core breakdown if held on the tree too long and does not ripen properly if harvested prematurely. does not respond well to cold storage. Tree moderately vigorous, sturdy, strong, very productive with a tendency to overbear. somewhat resistant to fire blight. -- H. Hartman 1957.
Although this Sugar Pear is not very pretty, it is a connoisseur's delight. The small, yellowish brown fruit with pale russet and russet red cheek has fine grained, smooth, extremely sweet, and very juicy flesh. The flesh, along with the distinctive, spicy, rich, aromatic flavor of the skin make it an excellent dessert pear. Seckel is ideal for pickling, spicing, and canning whole. The pears ripen during September and require 500 to 800 hours of chilling.
The tree of Seckel is productive, slow growing, and naturally semi-dwarf (only 15 to 20 feet in height). It has the desirable trait of being widely adaptable, reliable, and heavy setting. Though it is self-fertile, it benefits from cross-pollination.
Seckle Pear. So called from Mr. Seckle of Philadelphia, the proprietor of the original tree now growing on his estate near that city - it is in the general estimation of amateurs of fine fruit, both natives and foreigners, the finest pear of this or any other country - it is believed to be a native fruit, produced from the seed of a fine pear (of which the original proprietor owned many varieties) accidentally dropped where this tree now grows. The form and appearance, vary with aspect, age, and cultivation - the size generally is small, the form regular, round at the blossom end, diminishing with a gentle swell towards the stem, which is rather short and thick; the skin is sometimes yellow, with a bright red cheek, and smooth; at other times a perfect russet, without any blush - the flesh is melting, juicy, and most exquisitely and delicately flavoured; the time of ripening is from the end of August, to the middle of October. The tree is singularly vigorous and beautiful, of great regularity of growth and richness of foliage - very hardy, and possessing all the characteristicks of a new variety - neither L'abbe Rozier or de La Quintinye among the French, nor Miller of Forsyth among the English writers, describe such a pear as the Seckle - nor have I found one among the intelligent French gentlemen in our country, who has any knowledge of the pear in his own country. -- W. Coxe, A view of the cultivation of fruit trees, 1817.