Emile Bivort
PearEmile Bivort
Origin / History
Belgian variety, dedicated by its first describer, Bouvier, to the daughter of the distinguished Belgian pomologist A. Bivort. Elliott's description is credited to Berckmans.
Tree
Of slow growth, but very hardy. Shoots reddish or light brown, upright, stout, short. Young wood olive brown.
Fruit
Size: Medium; medium or below according to Downing.
Form: Oblate, inclining to conic, very much depressed; conic oblate. Downing gives roundish irregular, sometimes oblate.
Stem: Short and fleshy; medium according to Downing.
Cavity: Rather deep, surrounded by protuberances (Elliott); shallow (Downing).
Calyx: Small; partially open (Downing).
Basin: Deep, well formed; abrupt, furrowed (Downing).
Skin: Deep orange-yellow to yellow, much covered with russet; blotched and patched with russet, sometimes nearly the whole surface covered with cinnamon russet.
Dots: Many, russet.
Flesh and flavor: Whitish or yellowish; buttery, melting, juicy. Rich, sweet, vinous, "abounding in rich, sugary, vinous juice, with a peculiar flavor, somewhat resembling quince" (Elliott); slightly aromatic (Downing). Downing rates it "Very good."
Core and seeds: Not described in source.
Season
October to November. Downing gives October; Thomas gives November.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— F.R. Elliott, The Western Fruit Book (1865)Emile Bivort.
Dedicated by Bouvier, to the daughter of the distinguished Belgian Pomologist, A. Bivort.
Tree, of slow growth, but very hardy, with reddish or light brown, upright, stout, short shoots. Fruit, medium, oblate, inclining to conic, very much depressed; skin, deep orange-yellow, much covered with russet; stalk, short and fleshy, inserted in a rather deep cavity, surrounded by protuberances: calyx, small, inserted in a deep well formed basin; flesh, yellowish, buttery, melting, abounding in rich, sugary, vinous juice, with a peculiar flavor, somewhat resembling quince. Ripe October, November. (Berckmans.)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Emilie Bivort.
Emily Bivort.
A Belgian variety, dedicated by its first describer, Bouvier, to the daughter of the distinguished pomologist, A. Bivort. Young wood olive brown.
Fruit medium or below, roundish irregular, sometimes oblate, yellow, blotched and patched with russet, and many russet dots; sometimes nearly the whole surface is covered with cinnamon russet. Stalk medium. Cavity shallow. Calyx partially open. Basin abrupt, deep, furrowed. Flesh whitish, juicy, melting, sweet, rich, slightly aromatic. October. Very good.
[Additional entry in this volume: "Emilie Bivort", pp. 779–780]
Emilie Bivort.
Emily Bivort.
A Belgian variety, dedicated by its first describer, Bouvier, to the laughter of the distinguished pomologist, A. Bivort. Young wood olive brown.
Fruit medium or below, roundish irregular, sometimes oblate, yellow, blotched and patched with russet, and many russet dots; sometimes nearly the whole surface is covered with cinnamon russet. Stalk medium. Cavity shallow. Calyx partially open. Basin abrupt, deep, furrowed. Flesh whitish, juicy, melting, sweet, rich, slightly aromatic; October. Very good.
— John J. Thomas, The American Fruit Culturist (1903)Emile Bivort. Medium, conic oblate, orange yellow and russet; juicy, rich, vinous. November.