Bergamote Rose
PearBergamote Rose
Origin and History
This variety was raised by A. Bivort from seed beds in the garden of the Society Van Mons, first bearing fruit in 1848. It was developed with a specific horticultural ambition: its pronounced scent of rose was so distinctive that Bivort hoped it, together with another variety called Parfum de Rose, might form the foundation for an entirely new class of scented pears.
Fruit
Size and Form: Small, oblate.
Color and Surface: Bronze ground, strewed with grayish-white dots and some brownish stains. Surface scaly.
Flesh and Flavor: White, stained with carmine. Scented. Rather coarse in texture, breaking (not crisp). Seldom gritty. The flesh has an odor and flavor similar to that of roses—this is the defining characteristic of the variety.
Juice: Sufficient in quantity, saccharine (sweet).
Quality: Third class.
Season
January and February.
Reference: Leroy, Dict. Pom. 1:256, fig. 1867 (as cited in U.P. Hedrick, The Pears of New York, 1921)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Bergamote Rose.
i. Leroy Dict. Pom. 1:256, fig. 1867.
This curious variety was raised by A. Bivort from seed beds in the garden of the Society Van Mons and first bore fruit in 1848. It is endowed with so pronounced a scent of rose that the producer hoped from it and another variety called Parfum de Rose it might be possible to create a new class of pears. Fruit small, oblate, bronze, strewed with grayish-white dots, some brownish stains, scaly; flesh white stained with carmine, scented, rather coarse, breaking, seldom gritty; juice sufficient, saccharine, having an odor and flavor similar to that of roses; third; Jan. and Feb.