Benadine

Pear

Benadine Pear

Origin/History

Raised from seed at Oberlausitz, Germany. Published in 1821.

Tree

Not described in source.

Fruit

Size: Medium

Form: Pyriform, medium ventriculous (pear-shaped with moderately pronounced bulge in the mid-section)

Stem: Not described in source

Cavity: Not described in source

Calyx: Not described in source

Basin: Not described in source

Skin: Yellow, sprinkled all over with spots of yellow-ochre

Flesh and Flavor: White, buttery, melting, juicy, delicate and full of aroma

Core and Seeds: Not described in source

Season

September

Uses

First for dessert (premium quality for fresh consumption)

Subtypes/Variants

Not described in source.

Other

Not described in source.

Source: U.P. Hedrick, The Pears of New York (1921); original reference: Dochnahl, Führ. Obstkunde 2:109 (1856)

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Benadine. i. Dochnahl Führ. Obstkunde 2:109. 1856. Raised from seed at Oberlausitz, Ger. Published in 1821. Fruit medium, pyriform, medium ventriculous, yellow, sprinkled all over with spots of yellow-ochre; flesh white, buttery, melting, juicy, delicate and full of aroma; first for dessert; Sept.

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

Benardine Grüne Hoyerswerder Grüne Hoyerswerder Zucker B Grüne Sommer Zuckerbirne von Hoyerswerda Hoyerswerdaer Grüne Sucre Noir d'Ete Sucre Noir d’Ete Sucre-Vert d'Hoyerswerda Sucre-Vert de Hoyerswerda Sucre-Vert d’Hoyerswerda Sucree d'Hoyerswerda Sucree de Hoyerswerda Sucree d’Hoyerswerda Sugar of Hoyerswerda Incommunicable SOUVERAINE D'ÉTÉ DUCHESSE DE HOYERSWERDA