Curé d'Oleghem
PearCuré d'Oleghem
Origin and History
Probably of Belgian origin. First described by Bivort in 1852 and subsequently placed in the General List of fruits cultivated in the garden of the Society of Van Mons in 1857.
Fruit
Size and Form Small, globular, bossed (with irregular knobby protuberances), asymmetrical—noticeably larger on one side than the other.
Skin Greenish-yellow ground color, dotted all over with russet, and extensively washed with russet around the stem.
Flesh and Interior White, fine-textured, melting, but gritty at the center.
Flavor and Juice Juice scanty, with little sugar, no perfume, and very acid.
Quality Third quality.
Season
October.
Sources:
- Leroy, Dictionnaire Pomologique, 1:613, fig. 1867
- Mas, Pomologie Générale, 4:171, fig. 278, 1879
- U.P. Hedrick, The Pears of New York, 1921
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Curé d'Oleghem.
- Leroy Diet. Pom. 1:613, fig. 1867. 2. Mas Pom. Gen. 4:171, fig. 278. 1879.
Probably of Belgian origin, having been described by Bivort in 1852 and placed in the General List of fruits cultivated in the garden of the Society of Van Mons in 1857.
Fruit small, globular, bossed, larger on one side, than on the other, greenish-yellow, dotted all over with russet and extensively washed with the same around the stem; flesh white, fine, melting, gritty at center; juice scanty, little sugar, no perfume, very acid; third; Oct.