Lesbre

Pear

Lesbre Pear

Origin & History

Raised from seed at Boulogne-sur-Mer, France, before 1838, by M. Bonnet.

Tree

Not described in source.

Fruit

Size & Form: Medium or above. Turbinate (pear-shaped), very obtuse and swelled, nearly always mammillate at the top.

Skin: Rough, olive-yellow, sprinkled with many large russet dots and small brownish stains.

Flesh & Flavor: White, fine and melting, juicy, rather granular at the core. Juice abundant, sugary and vinegary, with a delicate scent of anis (anise).

Stem, Cavity, Calyx, Basin: Not described in source.

Core & Seeds: Rather granular at the core; further details not described in source.

Season

End of August.

Quality & Uses

Rated "first" — first quality for eating.

References

Gardeners' Chronicle 415. 1863.
Leroy, Dict. Pom. 2:339, fig. 1869.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Lesbre.

Gard. Chron. 415. 1863. 2. Leroy Dict. Pom. 2:339, fig. 1869.

Raised from seed at Boulogne-sur-Mer, before 1838, by M. Bonnet. Fruit medium or above, turbinate, very obtuse and swelled, nearly always mammillate at the top; skin rough, olive-yellow, sprinkled with many large russet dots and small brownish stains; flesh white, fine and melting, juicy, rather granular at the core; juice abundant, sugary, vinegary, with a delicate scent of anis; first; end of Aug.

— U.P. Hedrick, The Pears of New York (1921)