Long Green of Esperin
PearLong Green of Esperin
Origin/History
Of Belgian origin. Received in America from L. E. Berckmans. Downing's 1869 entry (Fruits and Fruit Trees of America, p. 804) is the principal American reference, cited by Hedrick (1921). The variety is also known as Verte Longue of Esperin.
Tree
Not described in source.
Fruit
Size and Form: Medium. Oblong-ovate-pyriform.
Stem: Rather short, moderately stout, set in a small cavity.
Cavity: Small.
Calyx: Open. Segments recurved.
Basin: Shallow, furrowed.
Skin: Greenish yellow, with a shade (blush) of crimson on the cheek next the sun. Patched and netted with russet. Many (numerous) brown dots.
Flesh and Flavor: Yellowish white. Juicy. Half melting (semi-melting). Vinous. Quality: Good.
Core/Seeds: Not described in source.
Season
September.
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)Long Green of Esperin.
Verte Longue of Esperin.
We received this variety from L. E. Berckmans. It is of Belgian origin.
Fruit medium, oblong ovate pyriform, greenish yellow, with a shade of crimson in the sun, and patches and nettings of russet, and many brown dots. Stalk rather short, moderately stout, set in a small cavity. Calyx open. Segments recurved. Basin shallow, furrowed. Flesh yellowish white, juicy, half melting, vinous. Good. September.
— U.P. Hedrick, The Pears of New York (1921)Long Green of Esperin.
- Downing Fr. Trees Am. 804. 1869.
Belgian. Fruit medium, oblong-ovate-pyriform, greenish-yellow, blushed with crimson on the cheek next the sun, patched and netted with russet, with numerous brown dots; flesh yellowish-white, juicy, semi-melting, vinous; good; Sept.