Ernestine Auzolle
PearErnestine Auzolle
Origin/History
Of French origin. Downing's description appeared in The Fruits and Fruit Trees of America (1869, p. 758), and Hedrick's account in The Pears of New York (1921) cites that reference directly.
Tree
Not described in source.
Fruit
Size: Small.
Form: Roundish pyriform (Downing) / globular-pyriform (Hedrick), sometimes acute pyriform.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Greenish yellow, with a shade of brown on the sun-exposed side; often netted and patched with russet.
Flesh/Flavor: Flesh rather coarse, yellowish, moderately juicy, half-melting (Downing) / semi-melting (Hedrick), sweet. Quality: good.
Core/Seeds: Not described in source.
Season
September and October.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Ernestine Auzolle.
Of French origin.
Fruit small, roundish pyriform, sometimes acute pyriform, greenish yellow, with a shade of brown in sun, often netted and patched with russet. Flesh rather coarse, yellowish, moderately juicy, half melting, sweet. Good. September, October.
— U.P. Hedrick, The Pears of New York (1921)Ernestine Auzolle.
i. Downing Fr. Trees Am. 758. 1869.
Of French origin. Fruit small, globular-pyriform, sometimes acute-pyriform, greenish-yellow, with a shade of brown in the sun, often netted and patched with russet; flesh rather coarse, yellowish, moderately juicy, semi-melting, sweet; good; Sept. and Oct.