Citron de Sierentz
PearCitron de Sierentz
Origin/History
The Horticultural Society of Angers received grafts of this variety in 1836 with the information that it originated in the small village of Sierentz, near Mulhausen, Alsace. Knoop described the variety in 1771 under the name Citron de Sirene, noting it by various Flemish synonyms.
Tree
Not described in source.
Fruit
Size and Form: Small to medium, turbinate or globular-ovate and slightly pyriform.
Skin: Bright yellow or greenish-yellow, dotted with russet and some brownish-fawn markings passing often to olive-brown and slightly vermilion on the side of the sun.
Flesh and Flavor: White, coarse, breaking, juicy, sugary, acid, savory.
Stem, Cavity, Calyx, and Basin: Not described in source.
Core and Seeds: Not described in source.
Season and Quality
July and August. Second (rated as a second-quality fruit in contemporary classification).
Uses
Not described in source.
Subtypes/Variants
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 Sierentz. i. Knoop Fruciologie 1:103, 135, Pl. V. 1771. 2. Mas Pom. Gen. 6:101, fig. 435. 1880.
The Horticultural Society of Angers received some grafts of this variety in 1836 with the information that it originated in the small village of Sierentz, near Mulhausen, Alsace. Knoop, however, describing it in 1771 under the name of Citron de Sirene gives it various Flemish synonyms.
Fruit small to medium, turbinate or globular-ovate and slightly pyriform, bright yellow or greenish-yellow, dotted with russet and some brownish-fawn markings passing often to olive-brown and slightly vermilion on the side of the sun; flesh white, coarse, breaking, juicy, sugary, acid, savory; second; July and Aug.