Ambrette d'Été
PearAmbrette d'Été
Origin and History
First mentioned in 1628 by Le Lectier under the name Besi de Mouillères. The variety was later documented by Leroy in his Dictionnaire Pomologique (1867, 1:111).
Fruit
Form and Size: Small, spherical fruit that narrows slightly toward the summit.
Skin: Yellowish ground color, often rough to the touch. Surface speckled with gray dots throughout. The side exposed to the sun is consistently washed with clear brownish-red.
Flesh: Dull white in color, with a breaking texture (rather than melting). Contains some grit around the core.
Flavor and Juice: Juice is sufficient in quantity. The taste is sugary with marked acidity (acidulous), and exhibits a rather delicate musky character. Rated as second quality.
Season
August and September.
Notes
Tree characteristics are not described in the historical source. The breaking texture of the flesh and presence of grit are characteristic of older pear varieties. The combination of small size, rough skin, and delicate musky flavor distinguishes this variety from the more refined dessert pears.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Ambrette d'Été. 1. Leroy Dict. Pom. 1:111, fig. 1867.
This variety was first mentioned in 1628 by Le Lectier under the name Besi de Mouillères. Fruit small, spherical, narrowing a little at the summit, yellowish, often rough to the touch, speckled with gray dots and always washed with clear brownish-red on the side next the sun; flesh dull white, breaking, containing some grit around the core; juice sufficient, sugary, acidulous, rather delicately musky; second; Aug. and Sept.