Long Green
PearLong Green
Origin and History
This French pear has been cultivated in France for approximately the last 100 years. It has been known under various European names, including Belgische Zapfenbirne (1856), Longue-Verte (1869), and Grune Lange Herbstbirne (1889), with the variant Longue Verte alone carrying ten French synonyms.
The variety is distinct from the Verte Longue, which is synonymous with Verte Longue d'Automne; although these pears have historically been confused and share various names in common, they are separate varieties.
Tree
Not described in source.
Fruit
Size and Form: Above medium, very long, fig-like in form, narrowed from the middle toward the stalk, terminating in an acute apex.
Skin: Grass-green, passing to brownish-green on the face exposed to the sun. The surface is uniformly sprinkled with dots of gray-russet.
Flesh and Juice: The flesh is greenish-white, fine or semi-fine in texture, and melting, with tissue rather granular around the seeds. The juice is abundant, saccharine, and sweet, with a characteristic perfume, often very slight.
Stem, Cavity, Calyx, and Basin: Not described in source.
Core and Seeds: Not separately described in source.
Season
September.
Uses
Not described in source.
Other
Quality: Second quality.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Long Green,
- Downing Fr. Trees Am. 803. 1869. Belgische Zapfenbirne.
- Dochnahl Führ. Obstkunde 2:139. 1856. Longue-Verte.
- Leroy Diet. Pom. 2:349, fig. 1869. Grune Lange Herbstbirne.
- Mathieu Nom. Pom. 228. 1889.
This French pear is distinct from the Verte Longue which is synonymous with Verte Longue d'Automne, though these two pears have been confused and have various names in common. It has been cultivated in France for the last 100 years. Longue Verte has ten French synonyms. Fruit above medium, very long, fig-like in form, narrowed from middle to stalk, acute, grass-green passing to brownish-green on the face exposed to the sun, uniformly sprinkled with dots of gray-russet; flesh greenish-white, fine or semi-fine, melting, rather granular around the seeds; juice abundant, saccharine, sweet, with a characteristic perfume, often very slight; second; Sept.