Bergamote de Hollande Panachée
PearBergamote de Hollande Panachée
Origin/History
Documented by Leroy in 1867 (Dictionnaire de Pomologie) and listed in Le Bon Jardinage (1882). A variegated sport or strain derived from Bergamotte d'Holland, distinguished principally by the patterning of its fruit and wood.
Tree
Notable for variegation of the wood in addition to the fruit. Not otherwise described in source.
Fruit
Skin: Variegated green and brown, distinguishing it from the solid-colored Bergamotte d'Holland.
Flesh and Flavor: Deficient in juice and wanting in delicacy; leaves an unpleasant taste behind.
Form, Stem, Cavity, Calyx, Basin, Core, and Seeds: Not described in source.
Season
December to April.
Uses
Second for cooking—suitable for culinary purposes but not a first-choice variety for this use. Not recommended as a dessert pear.
Subtypes/Variants
Not described in source.
Other
The primary interest in this variety resides in the curious variegation of both its fruit and wood, which represents its chief distinguishing feature from the standard Bergamotte d'Holland.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Bergamote de Hollande Panachée.
- Leroy Dict. Pom. 1:245. 1867. Amoselle panachée. 2. Le Bon Jard. 363. 1882.
Of interest on account of the curious variegation of its fruit and wood. The fruit differs from that of the Bergamotte d'Holland in the variegated green brown of its skin; flesh deficient in juice and wanting in delicacy and leaves an unpleasant taste behind; second for cooking; Dec. to April.