La Quintinye
PearLa Quintinye
Origin and History
Raised from a seed bed prepared in 1846 by M. Boisbunel, a nurseryman at Rouen, France. First published in 1860.
Fruit
Size and Form: Above medium size, sometimes less; globular, irregular, bossed; sides unequal.
Skin: Pale yellow, thickly dotted and shaded with gray-russet; sometimes reddened on the side next the sun.
Flesh and Flavor: White, fine-textured, semi-melting. Juice abundant, saccharine (sweet), slightly aromatic but agreeably tart.
Quality: Second quality, sometimes first quality when the flesh is well perfumed.
Season
March to May (stored fruit).
Tree
Not described in source.
Subtypes and Variants
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)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.