Bergamot, Easter

Pear

Bergamot, Easter

Origin/History

Foreign origin, per Elliott (1865). No further provenance described in sources.

Tree

Not described in sources.

Fruit

Size: Medium (Thomas); medium or above (Elliott).

Form: Roundish obovate. Both sources agree.

Stem: Not described in sources.

Cavity: Not described in sources.

Calyx: Not described in sources.

Basin: Not described in sources.

Skin: Elliott (1865) describes the color as greenish yellow; Thomas (1903) describes it as pale green.

Flesh/Flavor: Crisp, juicy, and pleasant (Thomas). Elliott gives no description of flesh or flavor.

Core/Seeds: Not described in sources.

Season

Late winter (Thomas); February through May (Elliott).

Uses

Not described in sources.

Subtypes/Variants

Not described in sources.

Other

Not described in sources.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Bergamot, Easter. Bergamot de Paques, Bergamot d'Hiver, Bergamot de Bugi, Bergamot de Toulouse, Winter Bergamot, Paddington, Royal Tairling, Terling, Robert's Keeping Foreign. Medium or above, roundish obovate, greenish yellow. February, May.

— F.R. Elliott, The Western Fruit Book (1865)

Bergamot, Easter. Medium, roundish-obovate, pale green; crisp, juicy, pleasant. Late winter.

— John J. Thomas, The American Fruit Culturist (1903)

Bergamot d'Hiver Bergamot de Bugi Bergamot de Paques Bergamot de Toulouse Paddington Robert's Keeping Royal Tairling Terling Winter Bergamot Easter Bergamot Easter Beurré Saint Herblain d'Hiver Winter Bergamot Paddington DOYENNE D'HIVER