Langbirne
PearLangbirne
Origin / History
Switzerland and Germany, 1804. Particularly popular in Switzerland where it is very generally cultivated, and often known as the Strangle.
Tree
Not described in source.
Fruit
Size: Medium or above
Form: Very long, like Calebasse in form
Skin: Greenish-yellow turning to lemon-yellow, somewhat blushed, and speckled with dots of greenish-gray
Flesh / Flavor: Not described in source.
Cavity, Calyx, Basin, Seeds, Core: Not described in source.
Stem: Not described in source.
Season
End of August
Uses
First for culinary use
Subtypes / Variants
Not described in source.
Other
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921); references Dochnahl Fuhr. Obstkunde 2:2 (1856), Mathieu Nom. Pom. 245 (1889), Leroy Dict. Pom. 1:129, fig. (1867).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Langbirne.
i. Dochnahl Fuhr. Obstkunde 2:2. 1856. 2. Mathieu Nom. Pom. 245. 1889. D'Ane. 3. Leroy Diet. Pom. 1:129, fig. 1867.
Switzerland and Germany, 1804; particularly popular in the former country where it is very generally cultivated, and often known as the Strangle. Fruit medium or above, very long, like Calebasse in form, greenish-yellow turning to lemon-yellow, somewhat blushed, and speckled with dots of greenish-gray; first for culinary use; end of Aug.