Knollbirne
PearKnollbirne
Origin/History
A perry pear of Swiss origin, introduced into Austria about 1885.
Fruit
Size and form: Medium to rather large, long-ovate.
Skin: Leaf-green, turning to yellow-green at maturity. On the sun-exposed side, half the fruit is often a dark brown-red.
Flesh: Yellowish-white, coarse, very juicy. Flavor saccharine and astringent.
Cavity, calyx, basin, stem, core, seeds: Not described in source.
Season
October and November.
Uses
A perry pear suitable for cider production. Noted as good for transporting.
Tree
Not described in source.
Subtypes/Variants
Not described in source.
Other
Referenced in Loschnig's Mosibirnen (1913), plate 1913.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Knollbirne. i. Loschnig Mosibirnen 186, fig. 1913. A perry pear of Swiss origin introduced into Austria about 1885. Fruit medium to rather large, long-ovate; skin leaf-green turning to yellow-green at maturity, half the fruit on the sun-exposed side often being a dark brown-red; flesh yellowish-white, coarse, very juicy, saccharine and astringent; good for transporting; Oct. and Nov.