Argusbirne

Pear

Argusbirne

Origin and History

Raised from seed by Von Muckenheim in Barmen, Rhenish Prussia, in 1832.

Tree

Not described in source.

Fruit

Size and Form: Medium

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Light green to citron-yellow without any red blush; rust-colored on the cheek next the sun; densely spotted with fine brown dots. Without perfume.

Flesh and Flavor: Granular, melting, acidulous, sweet, with cinnamon savor.

Core and Seeds: Not described in source.

Season

Late October.

Uses and Quality

Second for dessert; first for kitchen use.

Subtypes and Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Argusbirne. I. Dochnahl Fuhr. Obstkunde 2:73. 1856. Raised from seed by Von Muckenheim in Barmen, Rhenish Prussia, in 1832. Fruit medium, light green to citron-yellow without any red blush but rust-colored on the cheek next the sun, densely spotted with fine brown dots, without perfume; flesh granular, melting, acidulous, sweet, with cinnamon savor; second for dessert, first for kitchen use; late Oct.

— U.P. Hedrick, The Pears of New York (1921)