Colmar Demeester

Colmar Demeester

Origin/History

Originated in Belgium. Hedrick identifies it as a seedling raised by Van Mons. Downing lists the alternate name Demeester. Hedrick cites Leroy Dict. Pom. 1:582 (1867) and Hogg Fruit Man. 550 (1884) as references.

Tree

Not described in source.

Fruit

Size and Form: Downing and Hedrick give the size as medium; Elliott describes it as large. Form is obtuse-pyriform (all sources); Downing qualifies this as "roundish obtuse pyriform," Hedrick as "obtuse-pyriform, somewhat obovate, even and regular in outline," and Elliott simply as "pyriform."

Stem: Long, a little inclined (Downing).

Cavity: Not described in source.

Calyx: Large, open (Downing).

Basin: Not described in source.

Skin: Downing describes the skin as pale yellow, with a few nettings of russet and sprinkled with many brown and green dots. Hedrick describes it as greenish-yellow, rather heavily dotted, with some small patches of brown-russet. Elliott gives greenish yellow. Hedrick and Elliott thus agree on a greenish-yellow ground, while Downing records pale yellow; both Downing and Hedrick note russet markings and heavy dotting.

Flesh and Flavor: Downing describes the flesh as white, coarse, juicy, half melting, and slightly vinous, rating it "scarcely good." Hedrick describes the flesh as yellowish (conflicting with Downing's white), coarse, and semi-melting, with juice abundant, sugary, and acidulous, yielding an agreeable if often rather cloying flavor; he rates it a second-class dessert pear.

Core and Seeds: Not described in source.

Season

October (Downing, Elliott). Hedrick gives September and October.

Uses

A second-class dessert pear (Hedrick).

Subtypes/Variants

Not described in source.

Other

Not described in source.