Huhle de Printemps
PearHuhle de Printemps
Origin and History
This pear was received in France by M. Papeleu from M. Hartwiss, director of the Imperial Gardens at Nikita, Southern Russia, approximately 1860. First documented in Mas, Pomologie Générale, volume 5, page 159, figure 368 (1880).
Fruit
Size and Form: Medium. Cylindrical-ovate in form, resembling a small cask or keg, with even contour throughout.
Skin: Thick and firm. Color more or less intense green, dotted with very small and numerous brownish-gray specks mingled with small strokes of russet distributed over nearly the entire surface.
Flesh: Yellowish-white in color, coarse in texture, semi-breaking. Rather gritty near the core. Sufficiently juicy with a refreshing and agreeable flavor.
Season and Uses
End of winter. Used for cooking.
Tree
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Huhle de Printemps.
i. Mas Pom. Gen. 5:159, fig. 368. 1880.
This pear was received in France by M. Papeleu from M. Hartwiss, director of the Imperial Gardens at Nikita, Southern Russia, about 1860. Fruit medium, cylindrical-ovate, rather in form like a small cask or keg, even in contour; skin thick, firm, more or less intense green, dotted with brownish-gray specks, very small and numerous and mingled with small strokes of russet over nearly all the surface; flesh yellowish-white, coarse, semi-breaking, rather gritty near the core, sufficiently juicy, with a refreshing and agreeable flavor; cooking; end of winter.