Gros-Hativeau
PearGros-Hativeau
Origin and History
This pear has been supposed to belong to a class identified with the Pira Hordearia of Columella and of Pliny. It was mentioned by various French and German writers from the sixteenth century onward. Though its origin is not clearly documented, it is one of three pear varieties bearing the name "Hativeau" in the seventeenth century; the other two are H. blanc (or Bergamotte d'Été) and the Petit-Hativeau.
Fruit
Size and Form: Below medium; turbinate-obtuse.
Skin: Fine, yellowish-green, delicately dotted with olive-gray, washed with bright vermilion on the side next the sun.
Flesh and Flavor: Whitish, coarse, breaking, gritty. Juice rarely abundant, sugary, astringent and slightly aromatic.
Stem: Not described in source.
Cavity: Not described in source.
Calyx and Basin: Not described in source.
Core and Seeds: Not described in source.
Season
End of July.
Quality
Third (a quality rating).
Tree
Not described in source.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921). Cited reference: Leroy, Dict. Pom. 2:245, fig. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Gros-Hativeau.
i. Leroy Diet. Pom. 2:245, fig. 1869.
This pear has been supposed to belong to a class identified with the Pira Hordearia of Columella and of Pliny, and was mentioned by various French and German writers from the sixteenth century onward; if its origin is not clear it is at any rate one of the three varieties of the pear bearing the name of Hativeau in the seventeenth century, H. blanc, or Bergamotte d'Ete, and the Petit-H. being the other two.
Fruit below medium, turbinate-obtuse; skin fine, yellowish-green, delicately dotted with olive-gray, washed with bright vermilion on the side next the sun; flesh whitish, coarse, breaking, gritty; juice rarely abundant, sugary, astringent and slightly aromatic; third; end of July.