Citron de Saint Paul
PearCitron de Saint Paul
Origin/History
From a seed bed of M. de la Farge in the Commune of Salers, Cantal, France. First published in 1856. (Leroy Dict. Pom. 1:566, 1867; Mas Pom. Gen. 4:29, fig. 207, 1879)
Tree
Not described in source.
Fruit
Size and Form: Below medium. Ovate, obtuse and bossed.
Skin: Golden-yellow, dotted all over with bright green.
Flesh and Flavor: Whitish, fine, melting, and juicy, rather gritty. Juice very abundant, sugary, sweet, and deliciously perfumed.
Stem, Cavity, Calyx, Basin, Core, Seeds: Not described in source.
Season
September.
Quality
First-rate.
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)Citron de Saint Paul.
- Leroy Dict. Pom. 1:566. 1867. 2. Mas Pom. Gen. 4:29, fig. 207. 1879.
From a seed bed of M. de la Farge in the Commune of Salers, Cantal, Fr. It was first published in 1856. Fruit below medium, ovate, obtuse and bossed, golden-yellow, dotted all over with bright green; flesh whitish, fine, melting, juicy, rather gritty; juice very abundant, sugary, sweet and deliciously perfumed; first; Sept.