Certeau

Pear

Origin/History

Not described in source.

Tree

Not described in source.

Fruit

Skin: Gray.

Flesh and Flavor: The flesh becomes red when cooked, a characteristic Certeau shares with Catillac and certain other varieties.

Size, Form, Stem, Cavity, Calyx, Basin, Core, and Seeds: Not described in source.

Season

Not described in source.

Uses

Kitchen use and culinary purposes (cooking pear). According to Baltet, pears with gray skin are generally good for kitchen use.

Subtypes and 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)

Certeau. i. Baltet Cult. Fr. 404. 1908. Baltet remarks of this pear that with it, in common with Catillac and certain other varieties, the flesh becomes red when cooked. Baltet also points out that pears with a gray skin are generally good for kitchen use.

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

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