Lesbre
PearLesbre
Origin / History
Raised from seed at Boulogne-sur-Mer, before 1838, by M. Bonnet. Recorded in the Gardeners' Chronicle, page 415, 1863, and in Leroy's Dictionnaire de Pomologie, volume 2, page 339, with figure, 1869.
Tree
Not described in source.
Fruit
Size: Medium or above.
Form: Turbinate, very obtuse and swelled, nearly always mammillate at the top.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Rough, olive-yellow, sprinkled with small brownish stains.
Dots: Many large russet dots.
Flesh and flavor: White, fine and melting, juicy, rather granular at the core. Juice abundant, sugary, vinegary, with a delicate scent of anis.
Core and seeds: Not described in source.
Season
First; end of August.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
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)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.