Blanquet Anastere
PearBlanquet Anastere
Origin/History
A French pear raised by M. Goubault, a nurseryman at Angers, France, in 1840. Referenced by Leroy (Dictionnaire de Pomologie, 1867) and Downing (Fruits and Fruit Trees of America, 1869).
Tree
Not described in sources.
Fruit
Size: Small.
Form: Pyriform, though rather variable — ranging from oblong to turbinate-ovoid, but always rather more swelled on one side than on the other (Hedrick).
Stem: Not described in sources.
Cavity: Not described in sources.
Calyx: Not described in sources.
Basin: Not described in sources.
Skin: Pale green in the shade, dotted with gray, passing to greenish-yellow on the sun-exposed side (Hedrick). The sun-exposed side is also generally colored with vermilion (Hedrick). Downing describes the sun-side tint differently, as a tinge of brown rather than vermilion.
Flesh/Flavor: White. Both sources agree the flesh is breaking (soft, melting type that breaks down readily). Hedrick characterizes it as half-fine and granular, juicy, sugary, with a delicate and characteristic aroma, and rates it second quality. Downing describes the flesh as coarse and notes that it rots easily; he rates the variety as of poor quality.
Core/Seeds: Not described in sources.
Season
Sources conflict: Hedrick gives July; Downing gives August.
Uses
Not described in sources beyond the quality ratings (poor, per Downing; second, per Hedrick).
Subtypes/Variants
Not described in sources.
Other
Listed in sources under the synonymous names Blanquet Anasterque and Blanquet d'Austrada.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)BLANQUET ANASTERE.
Blanquet Anasterque. Blanquet d'Austrada.
A French Pear, of poor quality.
Fruit small, pyriform, yellowish green, with a tinge of brown in the sun. Flesh white, coarse, breaking, rots easily. August.
— U.P. Hedrick, The Pears of New York (1921)Blanquet Anastere.
i. Leroy Diet. Pom. 1:443, fig. 1867. 2. Downing Fr. Trees Am. 703. 1869.
Raised by M. Goubault, a nurseryman at Angers, Fr., in 1840. Fruit small, pyriform but rather variable, form oblong to turbinate-ovoid, but always rather more swelled on one side than on the other; color pale green in the shade, dotted with gray but passing to greenish-yellow on the sun-exposed side which is also generally colored with vermilion; flesh white, half-fine, granular and breaking, juicy, sugary, with a delicate and characteristic aroma; second; July.