Le Breton
PearLe Breton (Pear)
Origin/History
Origin unknown. Downing records it in The Fruits and Fruit Trees of America (1869, cited by Hedrick). Hedrick's The Pears of New York (1921) reproduces the Downing account without additional provenance.
Tree
Not described in source.
Fruit
Size and Form: Medium size, irregular, obovate, obtuse-pyriform.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Yellow, netted and patched with russet, with numerous russet dots.
Flesh/Flavor: Flesh yellowish, rather coarse at the core, melting, juicy, sweet, aromatic. Downing rates quality good to very good; Hedrick rates it simply good.
Core/Seeds: Not described in source.
Season
November to January.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Le Breton.
The origin of this Pear is unknown.
Fruit medium size, irregular, obovate obtuse pyriform, yellow, netted and patched with russet, and many russet dots. Flesh yellowish, rather coarse at the core, melting, juicy, sweet, aromatic. Good to very good. November to January.
— U.P. Hedrick, The Pears of New York (1921)Le Breton.
- Downing Fr. Trees Am. 798. 1869.
Origin unknown. Fruit medium, obovate, obtuse-pyriform, irregular, yellow, netted and patched with russet, with numerous russet dots; flesh yellowish, rather coarse at core, melting, juicy, sweet, aromatic; good; Nov. to Jan.