German Muscat
PearGerman Muscat
Origin and History
An old variety, documented by La Quintinge in 1690. Historically known across multiple regions and languages, variously called Muscat d'Allemagne, Muscat Allemand, Muscat Lallemand, Almain, Muscat l'Allemand, Colmar Boise, Muscat l'Alleman, Muscat of Germany, and Muscat l'Aleman—evidence of its circulation and recognition in European pomological literature.
Tree
Vigor and Growth: Vigorous, spreading habit.
Wood: Young wood yellowish brown.
Fruit
Size: Medium.
Form: Obovate obtuse pyriform—egg-shaped with a rounded, blunt apex and distinctly pear-like character.
Skin: Pale yellow ground color, partially netted and patched with russet. The russet patterning is distributed as patches rather than forming a continuous coat.
Flesh: Whitish, somewhat coarse in texture, juicy, sweet with a slight astringency.
Quality: Good.
Season and Storage
Matures and stores from October to December, indicating an early winter apple with moderate keeping capacity.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)GERMAN MUSCAT.
Muscat d'Allemagne. Muscat Allemand. Muscat Lallemand. Almain. Muscat l'Allemand. Colmar Boise. Muscat l'Alleman. Muscat of Germany. Muscat l'Aleman.
An old variety, described by La Quintinge in 1690. Tree vigorous, spreading. Young wood yellowish brown.
Fruit medium, obovate obtuse pyriform, pale yellow, partially netted and patched with russet. Flesh whitish, a little coarse, juicy, sweet, slightly astringent. Good. October to December.