Amandine
PearAmandine
Origin and History
Obtained about 1857 by M. Boisbunel, Rouen, France, from a seed-bed made in 1846. The variety was presented to the Horticultural Society of Rouen on September 19, 1858. First described by Leroy (Dict. Pom. 1:109, 1867).
Tree
Not described in source.
Fruit
Size and Form: Medium to small; pyriform (pear-shaped), obtuse (rounded at the apex), with one side more swelled than the other.
Skin: Greenish-yellow, speckled with fawn.
Flesh and Flavor: Very white, semi-fine texture, melting. Rarely gritty. Juice abundant, sugary, and full of flavor. Rated first quality.
Stem: Not described in source.
Cavity, Calyx, and Basin: Not described in source.
Core and Seeds: Not described in source.
Season
September and October.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Amandine. 1. Leroy Dict. Pom. 1:109, fig. 1867.
Obtained about 1857 by M. Boisbunel, Rouen, Fr., from a seed-bed made in 1846. It was presented to the Horticultural Society of Rouen, September 19, 1858. Fruit medium to small, pyriform, obtuse, having one side more swelled than the other, greenish-yellow, speckled with fawn; flesh very white, semi-fine, melting, rarely gritty; juice abundant, sugary, full of flavor; first; Sept. and Oct.