La Quintinye
PearLa Quintinye
Origin / History
Raised from a bed made in 1846 by M. Boisbunel, nurseryman at Rouen, France. First published in 1860.
Tree
Not described in source.
Fruit
Size: Above medium or sometimes less.
Form: Globular, irregular, bossed, sides unequal.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Pale yellow, shaded with gray-russet, sometimes reddened on the side next the sun.
Dots: Thickly dotted.
Flesh and flavor: White, fine, semi-melting. Juice abundant, saccharine, slightly aromatic but agreeably tart. Quality second, and sometimes first when the flesh is well perfumed.
Core and seeds: Not described in source.
Season
Mar. to May.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Figured in Leroy, Diet. Pom. 2:570, fig. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)La Quintinye.
i. Leroy Diet. Pom. 2:570, fig. 1869.
Raised from a bed made in 1846 by M. Boisbunel, a nurseryman at Rouen, Fr.; first published in 1860. Fruit above medium or sometimes less, globular, irregular, bossed, sides unequal, pale yellow, thickly dotted and shaded with gray-russet, and sometimes reddened on the side next the sun; flesh white, fine, semi-melting; juice abundant, saccharine, slightly aromatic but agreeably tart; second and sometimes first when the flesh is well perfumed; Mar. to May.