Knoops Simmtbirne
PearKnoops Simmtbirne
Origin / History
Origin uncertain, possibly Dutch. Dr. Diel received it from Harlem under the name Franse Canneel-Peer. Knoop described it under the name Fondants de Brest, to which he gave the synonym Franse Canneel-Peer. The Knoops Simmtbirne is not the Fondante de Brest of Duhamel and other French authors. It was listed in the Guide Prat. (1876, pp. 98, 283), by Mas in the Pomologie Generale (1881, vol. 7, p. 143, fig. 552), and by Mathieu in the Nomenclature Pomologique (1889, p. 242), where Mathieu gave it the name Poire Canelle.
Tree
Not described in source.
Fruit
Size: Medium.
Form: Nearly short-conic, sometimes conic and somewhat pyriform.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Fine and thin. Clear green ground color.
Dots: Numerous small, brown dots, changing to dull yellow.
Flesh and flavor: White, slightly tinted with yellow. Buttery or semi-buttery, gritty around the core. Juice sufficient, sweet and perfumed. Good for eating raw and very good for cooking.
Core and seeds: Not described in source.
Season
Sept.
Uses
Good for eating raw and very good for cooking.
Subtypes / Variants
Not described in source.
Other
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)Knoops Simmtbirne.
- Guide Prat. 98, 283. 1876. 2. Mathieu Nom. Pom. 242. 1889. Poire Canelle. 3. Mas Pom. Gen. 7:143, fig. 552. 1881.
Origin uncertain, possibly Dutch. Dr. Diel received it from Harlem under the name of Franse Canneel-Peer. Knoop described under the name Fondants de Brest, a variety to which he gave the synonym Franse Canneel-Peer, but it is not the Fondante de Brest of Duhamel and other French authors. Fruit medium, nearly short-conic, and sometimes conic and somewhat pyriform; skin fine and thin, clear green sown with numerous small, brown dots changing to dull yellow; flesh white, slightly tinted with yellow, buttery or semi-buttery, gritty around the core, juice sufficient, sweet and perfumed; good for eating raw and very good for cooking; Sept.