Harte Neapolitanerin

Pear

Harte Neapolitanerin

Origin and History

Although cultivated mainly at Naples, Italy, in the middle of the last century and called the pear of Naples, it appears to have been first published in France in 1802.

Tree

Not described in source.

Fruit

Size and form: Medium, turbinate, medium ventriculous.

Skin: Light green changing to lemon-yellow, blushed.

Flesh and flavor: Firm, sweetish, aromatic.

Stem, cavity, calyx, basin, core, and seeds: Not described in source.

Season

January to summer.

Uses

Very good for culinary uses.

Subtypes and Variants

Not described in source.

Source: U.P. Hedrick, The Pears of New York (1921), citing Dochnahl Fuhr. Obstkunde 2:192 (1856).

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Harte Neapolitanerin.

i. Dochnahl Fuhr. Obstkunde 2:192. 1856.

Although cultivated mainly at Naples, Italy, in the middle of the last century and called the pear of Naples, it appears to have been first published in France in 1802. Fruit medium, turbinate, medium ventriculous, light green changing to lemon-yellow, blushed; flesh firm, sweetish, aromatic; very good for culinary uses; Jan. to summer.

— U.P. Hedrick, The Pears of New York (1921)