Casimir
PearCasimir
Origin / History
A seedling from Beurré de Luçon, raised in 1859 by M. Pariset, Curciat-Dongalon, France. Described in Mas, Pomologie Générale 7:185, fig. 577, 1881.
Tree
Not described in source.
Fruit
Size: Medium.
Form: Ovate-pyriform.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Thin, tender, bright green, sprinkled with numerous round, brown dots; on ripening the green becomes lemon-yellow, lightly washed with red-brown on the exposed side.
Dots: Numerous, round, brown.
Flesh and flavor: Flesh a little yellow, fine, melting, gritty around the core; juice sugary, abundant, vinous, acidulous and perfumed. Quality good.
Core and seeds: Not described in source.
Season
November.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
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)Casimir.
- Mas Pom. Gen. 7:185, fig. 577. 1881.
A seedling from Beurré de Luçon, raised in 1859 by M. Pariset, Curciat-Dongalon, Fr. Fruit medium, ovate-pyriform; skin thin, tender, bright green, sprinkled with numerous round, brown dots; on ripening the green becomes lemon-yellow, lightly washed with red-brown on the exposed side; flesh a little yellow, fine, melting, gritty around the core, juice sugary, abundant, vinous, acidulous and perfumed; good; Nov.