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Henri de Bourbon

Pear

Henri de Bourbon

Origin and History

Published in Germany in 1881. Introduced in the Experimental Orchard at Agassiz, British Columbia in 1900.

Sources: Mathieu Nom. Pom. 232. 1889; Ragan Nom. Pear, B.P.I. Bul. 126:64. 1908.

Tree

Not described in source.

Fruit

  • Size: Medium
  • Form: Pyriform
  • Skin: Green, changing to yellow with some brown
  • Flesh and flavor: Juicy, melting, sweet; quality rated good to very good
  • Stem, cavity, calyx, basin, core, and seeds: Not described in source.

Season

Mid-season.

Uses

Not described in source.

Subtypes and Variants

Not described in source.

Book Sources

Described in 1 period pomological work

View original book sources (1)

Henri de Bourbon.

  1. Mathieu Nom. Pom. 232. 1889.
  2. Ragan Nom. Pear, B. P. I. Bul. 126:64. 1908.

Published in Germany in 1881. In Experimental Orchard at Agassiz, B. C., 1900.

Fruit medium, pyriform, green changing to yellow, some brown; flesh juicy, melting, sweet; good to very good; mid-season.

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