Bergamotte Silvange
PearBergamotte Silvange
Origin and History
Bergamotte Silvange was found in the woods of the Metz district in Lorraine about the middle of the eighteenth century. The fruit is notably variable in form and quality, leading historical writers to recognize and distinguish three separate sorts of pears under the name Silvange: the yellow, the long, and the green.
Tree
Not described in source.
Fruit
Size: Medium
Form: Globular-turbinate, obovate, or of Bergamot shape (highly variable)
Skin: Rough texture; bright green on the shaded side, darker green where exposed to the sun; sprinkled with large, gray dots and stained with dark patches
Flesh: Tinged with greenish-white near the center and yellowish-green near the skin; tender and melting; full of perfumed juice; saccharine (sweet) and acidulous (slightly tart); possessed of an exquisite flavor
Quality: First rate
Season
October and November
Uses
Not described in source.
Subtypes and Variants
Three distinct sorts are recognized: the yellow Silvange, the long Silvange, and the green Silvange. These are distinguished by fruit form and possibly color variation, though all are considered the same variety.
Other
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 Silvange.
- Mas Le Verger 3:Pt. 1, 65, fig. 31. 1866-73. Silvange.
- Leroy Dict. Pom. 2:664, fig. 1869.
Bergamotte Silvange was found in the woods of the Metz district, Lorraine, about the middle of the eighteenth century. The fruit is very variable in form and quality so that writers have been led to speak of three sorts of pears called Silvange — the yellow, the long, and the green. Fruit medium, globular-turbinate or obovate or of Bergamot shape; skin rough, bright green on the shaded side, darker where exposed to the sun, sprinkled with large, gray dots and stained with dark patches; flesh tinged with greenish-white near the center and yellowish-green near the skin, tender and melting, full of perfumed juice, saccharine, acidulous and possessed of an exquisite flavor; first; Oct. and Nov.