Baguet

Pear

Baguet

Origin and History

The origin of this pear is uncertain, but a bulletin of the Society of Van Mons (1866) placed the name Baugniet in parenthesis, suggesting it was raised by M. Baugniet in Belgium.

Tree

Not described in source.

Fruit

Size and Form: Large to very large; oblong-obovate-pyriform.

Skin: Very bright green with grayish dots; passes on ripening to bright lemon-yellow.

Flesh and Flavor: Whitish, semifine, rather buttery. Fair amount of sweet juice; acidulous and sprightly. Of good quality when its acidity is not too much developed.

Core and Seeds: Not described in source.

Stem and Cavity: Not described in source.

Calyx and Basin: Not described in source.

Season

November and December.

Uses

Not described in source.

Subtypes and Variants

Not described in source.

Sources Cited

Mas, Pomologie Générale, vol. 4, p. 15, fig. 200 (1879).

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Baguet.

Mas Pom. Gen. 4:15, fig. 200. 1879.

The origin of this pear is uncertain but a bulletin of the Society of Van Mons, 1866, placed the name of Baugniet in parenthesis, suggesting thereby that it was raised by M. Baugniet in Belgium. Fruit large to very large, oblong-obovate-pyriform, very bright green with grayish dots passing on ripening to bright lemon-yellow; flesh whitish, semifine, rather buttery, fair amount of sweet juice, acidulous, sprightly; of good quality when its acidity is not too much developed; Nov. and Dec.

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

Baugniet