Certeau d'Automne
PearCerteau d'Automne
Origin/History
First described in 1661 by Bonnefond, in 1690 by Merlet, and in 1730 by La Quintinye. Despite its long documented history in European horticultural literature, the place and time of origin are unknown.
Tree
Not described in source.
Fruit
Size and Form: Small to medium, long-pyriform, growing in clusters.
Skin: Yellow, washed with brilliant orange-red, and dotted with gray.
Flesh: White, not fine-grained, breaking (firm but tender), juicy, sugary. Flavor characterized by a perfume similar to the Rousselet pear.
Core and Seeds: Not described in source.
Season
October to December.
Uses
Good for kitchen use (cooking).
Subtypes/Variants
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921), citing Pomologie de la France 5:No. 111, Pl. 111 (1865) and Guide Pratique 66 (1895).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Certeau d'Automne.
- Pom. France 5:No. 111, Pl. 111. 1865. 2. Guide Prat. 66. 1895. Described in 1661 by Bonnefond, in 1690 by Merlet and by La Quintinye in 1730, but its place and time of origin are unknown. Fruit small to medium, growing in clusters, long-pyriform, yellow, washed with brilliant orange-red and dotted with gray; flesh white, not fine, breaking, juicy, sugary, having a perfume of the Rousselet; good for kitchen use; Oct. to Dec.