Bergamotte de Coloma
PearBergamotte de Coloma
Origin and History
Described by Hogg (1884) and included in Hedrick's comprehensive survey of New York pears (1921). No extended historical narrative is provided in the sources.
Fruit
Size and Form: Below medium size; globular-obovate in shape.
Skin: Greenish-yellow ground color, becoming bright yellow when fully ripe. A pale tinge of red appears on the side exposed to the sun. The entire surface is covered with large, pale brown-russet dots. Patches of russet are clustered around the calyx and stalk.
Flesh: Yellowish-white. Fairly juicy, though rather gritty in texture. Flavor is brisk but lacks richness. Overall quality rated as inferior.
Season
Ripens late October.
Identification Note: This variety is characterized by its small globular-obovate form, profuse russet dotting, and notably inferior flavor with a gritty flesh texture. The late-season ripening and modest size distinguish it from higher-quality pear varieties of the same period.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Bergamotte de Coloma.
- Hogg Fruit Man. 499. 1884.
Fruit below medium, globular-obovate; skin greenish-yellow, becoming bright yellow when it ripens, and with a pale tinge of red on the side next the sun, the whole surface covered with large, pale, brown-russet dots, with patches of russet around the calyx and stalk; flesh yellowish-white, fairly juicy, rather gritty, with a brisk but not rich flavor; quality inferior; late Oct.