The origin of Alexander Lucas is a bit uncertain; it is believed that friars in Western Germany discovered it. Many European apple and pear varieties came from the orchards of monasteries and convents because the friars and nuns were well educated for their day and the Church owned vast amounts of good land. Friars in monastery orchards engaged in careful observation of nature in all aspects of fruit breeding and cultivation. This lead to the development of new varieties and cultivation techniques, as well as a better understanding of the natural world. For instance, J. Mendel, an Austrian Benedictine friar, first described genetics and the basic laws of hybridization. All of the old fruit varieties (and some new ones) come from natural hybrids.
The Alexander Lucas harvest comes after the Bosc. The fruit is similar to the D’Anjou pear; however, the stem is longer and the pears tend to be larger on average. When ripe, the flesh is buttery soft, smooth and extremely juicy with a sweet delicate flavor. Alexander Lucas pears are truly a delight to eat!