Holland Bergamot
PearHolland Bergamot
Origin/History
Not described in sources.
Tree
Not described in sources.
Fruit
Size: Coxe describes the fruit as middle size; Thomas characterizes it as rather large.
Form: Of the ordinary Bergamot shape — flat at the crown and round at the stem (Coxe); roundish (Thomas).
Stem: Large, and about an inch in length (Coxe).
Cavity: The eye is inserted in a deep, narrow cavity (Coxe).
Calyx: Not described in sources.
Basin: Not described in sources.
Skin: Uneven (Coxe). In autumn, covered with brown spots; by February and March it becomes lightly shrivelled and turns a clear yellow (Coxe). Thomas describes the color as greenish-yellow, partly russeted.
Flesh/Flavor: Coarse but good, half breaking, and a little stony; the juice is abundant and sprightly (Coxe). Thomas describes it as crisp, very juicy, sprightly, and agreeable.
Core/Seeds: Not described in sources.
Season
A late-keeping variety. Coxe notes it may be kept till very late in the season; Thomas specifies it keeps till spring.
Uses
Not described in sources.
Subtypes/Variants
Not described in sources.
Other
Not described in sources.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)
- HOLLAND BERGAMOT.
Is a pear of middle size, flat at the crown, round at the stem, of the ordinary Bergamot shape; the stalk is large, and about an inch in length—the eye is inserted in a deep, narrow cavity—the skin is uneven, in autumn covered with brown spots, in February and March it becomes lightly shrivelled, and turns a clear yellow—the flesh is coarse but good, half breaking, and a little stony: the juice is abundant and sprightly. It may be kept till very late in the season.
— John J. Thomas, The American Fruit Culturist (1903)Holland Bergamot. Rather large, roundish, greenish-yellow, partly russeted; crisp, very juicy, sprightly, agreeable. Keeps till spring.