Bergamotte Bugi
PearBergamotte Bugi
Origin / History
This is a pear of ancient and uncertain origin with a large number of synonyms. Claude Saint-Etienne, writing in 1660, and La Quintinye, in 1690, two of the best historical describers of this pear, each referred to it by the name Bugi. Its synonym Pera Spina, attributed to Merlet, appears to indicate an Italian origin. The variety is recorded in Langley Pomona (1729), Mas Pomologique Générale Vol. 5 (1880), and Leroy's Dictionnaire Pomologique (1867).
Tree
Not described in source.
Fruit
Size and Form: Medium and sometimes larger; globular-turbinate, generally very regular.
Skin: Clear olive-green, covered with large fawn dots intermingled with brownish patches.
Flesh: Yellowish-white, semi-melting, semi-fine, seldom gritty.
Flavor: Juice sufficient, sprightly, saccharine but occasionally acid, with some perfume.
Season
February to April.
Uses
Second for dessert, first for cooking.
Subtypes / Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Bergamotte Bugi.
- Langley Pomona 131, Pl. 46. 1729.
- Mas Pom. Gen. 5:9, fig. 293. 1880. Bergamote du Bugey.
- Leroy Diet. Pom. 1:229, fig. 1867.
This is a pear of ancient and uncertain origin. It has a large number of synonyms. Claude Saint-Etienne, writing in 1660, and La Quintinye, in 1690, two of the best describers of this pear, each called it by the name Bugi. Its synonym, Pera Spina, attributed to Merlet, appears to indicate an Italian origin to it. Fruit medium and sometimes larger, globular-turbinate, generally very regular, clear olive-green, covered with large, fawn dots intermingled with brownish patches; flesh yellowish-white, semi-melting, semi-fine, seldom gritty; juice sufficient, sprightly, saccharine but occasionally acid, with some perfume; second for dessert, first for cooking; Feb. to Apr.