Angleterre
Pear
Angleterre
Origin and History
Not described in source.
Tree
Not described in source.
Fruit
Size: Rather above the medium size.
Form: Round at the blossom end, diminishing to a point at the stalk.
Stem: Long and large.
Skin: Smooth; greenish yellow.
Flesh and Flavor: Tender, half buttery and melting; apt to rot soon.
Season
Ripens in September.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Other
The variety's historical regard has been diminished because it ripens in September alongside many of the finest pears.
Book Sources
Described in 1 period pomological work
- Coxe, A View of the Cultivation of Fruit Trees (1817) — listed as Angleterre, Or English Beurree
Nursery Catalog Sources
Found in 1 catalog (1900)
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
View original book sources (1)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)
- ANGLETERRE, OR ENGLISH BEURREE.
Is rather above the medium size, round at the blossom end, diminishing to a point at the stalk, which is long and large---the skin is smooth, of a greenish yellow; the flesh tender, half buttery and melting, apt to rot soon; it ripens in September with many of the finest pears, which lessens the estimation in which it would otherwise be held.
[Additional entry in this volume: "Angleterre, or English Butter", pp. 293–293]
No. 28. Angleterre, or English Butter.