Certeau d'Hiver
PearCerteau d'Hiver
Origin / History
Certeau d'Hiver, like Certeau d'Été, originated, Charles Estienne, writing in 1540, tells us, in the environs of Vitry-le-François, in the French champagne country. Described by Leroy, Dictionnaire de Pomologie 1:540, with a figure, and by Duhamel, Traité des Arbres Fruitiers 2:248, 1768.
Tree
Not described in source.
Fruit
Size: Medium and sometimes less.
Form: Long-turbinate, swelled and contracted at summit, sometimes gourd-like in form.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Bright yellowish-green, washed with brown-red on the side touched by the sun.
Dots: Fawn.
Flesh and flavor: Yellowish-white, semi-fine, semi-breaking, gritty and somewhat astringent; juice abundant, sugary, perfumed. Quality third.
Core and seeds: Not described in source.
Season
December to April or May.
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)Certeau d'Hiver.
- Leroy Dict. Pom. 1:540, fig. 1867.
- Duhamel Trait. Arb. Fr. 2:248. 1768.
Certeau d'Hiver, like Certeau d'Été, originated, Charles Estienne, writing in 1540, tells us, in the environs of Vitry-le-François, in the French champagne country. Fruit medium and sometimes less, long-turbinate, swelled and contracted at summit, sometimes gourd-like in form, bright yellowish-green, dotted with fawn, washed with brown-red on side touched by the sun; flesh yellowish-white, semi-fine, semi-breaking, gritty and somewhat astringent; juice abundant, sugary, perfumed; third; Dec. to Apr. or May.