Hollande Bergamotte
Pear
Hollande Bergamotte
Origin/History
An old variety of unknown origin (Downing). Coxe records it under the name Holland Bergamot in 1817, making it already established in American pomological writing by the early nineteenth century.
Tree
Shoots stout, diverging, olive brown (Downing). Other tree characteristics not described in sources.
Fruit
Size and Form
Coxe describes the fruit as middle size, flat at the crown, round at the stem, of the ordinary Bergamot shape. Downing describes it as rather large and roundish. The two sources conflict on size: Coxe gives "middle size," Downing gives "rather large."
Stem
The stalk is 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
The skin is uneven (Coxe). In autumn it is covered with brown spots (Coxe); Downing describes the fruit as green, much marbled and covered with thin brown russet. In February and March the skin becomes lightly shrivelled and turns a clear yellow (Coxe); at maturity it becomes yellowish (Downing).
Flesh and Flavor
The flesh is white (Downing). The two sources give conflicting texture descriptions: Coxe describes the flesh as coarse but good, half breaking, and a little stony; Downing describes it as crisp. Both agree that the juice is abundant and sprightly; Downing adds that it is agreeable.
Core and Seeds
Not described in sources.
Season
A late-keeping variety. Coxe states it may be kept till very late in the season. Downing specifies that it will keep sound till May or June.
Uses
An excellent kitchen fruit (Downing).
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.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)HOLLANDE BERGAMOTTE.
Holland Bergamot. Hollandische Bergamotte. Beurré d'Alençon. Bergamotte d'Holland. Bergamotte d'Alençon. Sarah. Jardin de Jougers. Bergamotte d'Hiver d'Holland. Bergamotte de Fougère. Beurré Extra. Amoselle. Lord Cheney. Lord Cheeney's. Musquine de Bretagne.
An old variety, the origin unknown. An excellent kitchen fruit which will keep sound till May or June. Shoots stout, diverging, olive brown.
Fruit rather large, roundish, green, much marbled and covered with thin brown russet, but becoming yellowish at maturity. Flesh white, crisp, with an abundant, sprightly, agreeable juice.