Arthur Chevreau
PearArthur Chevreau
Origin & History
Arthur Chevreau of Montreuil, a distinguished French horticulturist, obtained this variety and exhibited it to the Horticultural Society of France in December 1915. It was described in the Revue Horticole (1916) and the Journal of the Horticultural Society of France after official testing and approval.
Tree
Not described in source.
Fruit
Size & Form: Large to very large; long and regular in form, very slightly bossed.
Stem: Short and set obliquely.
Skin: Greenish-yellow passing to dark yellow, sprinkled with large, russet dots.
Flesh & Flavor: Rather fine; firm, very juicy, slightly acidulous, with a very agreeable flavor. Quality: good or very good.
Cavity, Calyx & Basin: Not described in source.
Core & Seeds: Not described in source.
Season & Storage
Not described in source.
Uses
Not described in source.
Subtypes & 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)Arthur Chevreau.
i. Rev. Hort. 39. 1916.
Arthur Chevreau of Montreuil, a distinguished French horticulturist, obtained this variety and exhibited it to the Horticultural Society of France in December, 1915. It was described in the Journal of the Society after official testing and approval. Fruit large to very large, long and regular in form, very slightly bossed; stem short and set obliquely, greenish-yellow passing to dark yellow, sprinkled with large, russet dots; flesh rather fine; firm, very juicy, slightly acidulous, with a very agreeable flavor; good or very good.