Auray
PearAuray (Pear)
Origin & History
A chance seedling that originated in Brittany. Leroy cultivated it in Anjou and first entered it into his catalog in 1851.
Fruit
Size and Form: Rather large; ovoid in shape, often more swelled on one side than on the other.
Skin: Bronze in color with some greenish dots and patches. The skin is rough to the touch.
Flesh: Whitish in color, semi-fine and semi-melting in texture, with a gritty character around the core.
Juice and Flavor: Juice is very abundant, sugary, and vinous. The flavor varies considerably—sometimes astringent, sometimes delicate and perfumed.
Quality and Consistency: Classified as second quality on account of marked variability. In the same season, the tree will produce some exquisite fruit, some only good, and some only medium in quality. This inconsistency in fruit quality is the primary limitation of the variety.
Source: U.P. Hedrick, The Pears of New York (1921), citing Leroy, Dict. Pomologique 1:171, fig. 1867.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Auray.
i. Leroy Diet. Pom. 1:171, fig. 1867.
This was a chance seedling which originated in Brittany. Leroy states that he cultivated it in Anjou and first entered it in his catalog in 1851. Fruit rather large, ovoid, often more swelled on one side than on the other, bronze, with some greenish dots and patches, the skin rough to the touch; flesh whitish, semi-fine, semi-melting, gritty around the core; juice very abundant, sugary, vinous, sometimes astringent and sometimes also delicate and perfumed; second only on account of its variability, for in the same season it may produce some exquisite fruit, some only good and some only medium in quality.