Calvillebirne

Pear

Calvillebirne

Origin/History

Originated by Van Mons, 1825. First described in Dochnahl's Führer durch die Obstkunde (1856).

Fruit

Size and form: Medium, obovate-conic.

Skin: Light green, changing to lemon-yellow upon ripening, washed with red on the sun-exposed side.

Flesh and flavor: Fine, granular, sweet, juicy, melting; flavor vinous and musky. Quality: good.

Stem, cavity, calyx, basin, core, and seeds: Not described in source.

Season

February and March.

Tree

Not described in source.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Calvillebirne.

i. Dochnahl Führ. Obstkunde 2:72. 1856.

Originated by Van Mons, 1825. Fruit medium, obovate-conic, light green changing to lemon-yellow, washed with red on the sun-exposed side; flesh fine, granular, sweet, juicy, melting, vinous and musky; good; Feb. and Mar.

— U.P. Hedrick, The Pears of New York (1921)