Emerald

Emerald Pear

Origin/History

A Belgian variety. Downing notes it is variable in quality, rating it "sometimes good." All three sources confirm the Belgian origin.

Tree

Not described in sources.

Fruit

Size and Form: Medium in size. Downing and Hedrick describe the form as obtuse pyriform; Downing adds that it is oblique. Thomas describes it as obovate.

Surface: Downing notes the surface is uneven. Downing describes brown dots on the surface; Hedrick describes these more specifically as russety dots covering the fruit.

Skin: Downing gives the ground color as yellowish, with a brown cheek in the sun. Hedrick gives the ground color as pale green, with pale brownish-red next the sun. Thomas describes the color simply as green. (Downing's "yellowish" ground conflicts with the green given by Hedrick and Thomas.)

Stem: Rather stout and curved (Downing).

Calyx: Partially closed (Downing).

Basin: Not described in sources.

Flesh and Flavor: Flesh white and melting (all sources). Downing describes the flesh as rather coarse, juicy, subacid, and vinous. Hedrick describes it as buttery, richly flavored, subacid, and vinous. Thomas describes it as buttery and sweet. (Downing's "rather coarse" conflicts with Hedrick's and Thomas's "buttery"; Thomas's "sweet" conflicts with Downing's and Hedrick's "subacid, vinous.")

Core/Seeds: Not described in sources.

Season

November and December (Downing, Hedrick). December (Thomas).

Uses

Not described in sources.

Subtypes/Variants

Not described in sources.

Other

Quality rated Good by Downing, who notes the variety is variable. Hedrick concurs, rating it good.