De Fer

Pear

De Fer

Origin / History

According to Leroy, this pear is at least four centuries old and originated in Germany, where Cordus described it about 1544 under the name Pear of Os. The source cites Leroy's Dict. Pom. 2:152, with a figure dated 1869.

Tree

Not described in source.

Fruit

Size: Above medium and often large.

Form: Variable, at times prolonged like Calebasse, more generally turbinate-ovate or turbinate-globular.

Stem: Obliquely planted.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Slightly wrinkled, bright yellowish-green, more or less vermilioned on the side next the sun, with some streaks of brown-russet. Covered with large, gray dots.

Dots: Large and gray, covering the skin.

Flesh and flavor: Very white, semi-fine, hard and breaking, lacking in juice, sweetish, deficient in perfume.

Core and seeds: Not described in source.

Season

Season given as January to March or April.

Uses

Not described in source.

Subtypes / Variants

Not described in source.

Other

Quality rated as "third" in the source's notation.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

De Fer.

Leroy Dict. Pom. 2:152, fig. 1869.

According to Leroy this pear is at least four centuries old and originated in Germany, where Cordus described it about 1544 under the name of Pear of Os. Fruit above medium and often large; form variable, at times prolonged like Calebasse, more generally turbinate-ovate or turbinate-globular; stem obliquely planted; skin slightly wrinkled, bright yellowish-green, more or less vermilioned on the side next the sun, covered with large, gray dots and some streaks of brown-russet; flesh very white, semi-fine, hard and breaking, lacking in juice, sweetish, deficient in perfume; third; Jan. to Mar. or Apr.

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

Pear of Os