Blutbirne
PearBlutbirne
Origin and History
Published in Germany in 1795. Regarded as a perry pear in Austria, where it is known as the Flesh-pear in Upper and Lower Austria and as the Sanguinol in Upper Austria.
Tree
Not described in source.
Fruit
Size: Small
Form: Globular-pyriform, obtuse
Skin: Greenish-yellow, strongly blushed on the sun-exposed side
Flesh and Flavor: Yellowish-white, flushed with red, especially on the side next the sun. Rather coarse in texture. Subacid. Little aroma.
Stem, Cavity, Calyx, Basin, and Core: Not described in source.
Season
October. Rated "third" (likely indicating ripening sequence or quality rank).
Uses
Perry pear.
Subtypes and Variants
Not described in source.
References
- Dochnahl, Fuhr. Obstkunde 2:193. 1856.
- Loschnig, Mostbirnen, 218, fig. 1913.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Blutbirne.
- Dochnahl Fuhr. Obstkunde 2:193. 1856.
- Loschnig Mostbirnen 218, fig. 1913.
Published in Germany in 1795 and regarded as a perry pear in Austria. It is known as the Flesh-pear in Upper and Lower Austria and also as the Sanguinol in the former. Fruit small, globular-pyriform, obtuse, greenish-yellow, strongly blushed on the sun-exposed side; flesh yellowish-white, flushed with red especially on the side next the sun, rather coarse, subacid, little aroma; third; Oct.