Méruault
PearMéruault
Origin/History
Obtained by M. Pariset from a seed bed of the Easter Beurré made in 1856.
Fruit
Size and Form: Medium; ovate, shortened and thick.
Skin: Water-green sown with dots of fawn-brown, more often almost wholly covered with russet of fawn color. On ripening, the basic green changes to an intense lemon-yellow, the russet clears, and the side next the sun becomes golden.
Flesh and Flavor: Whitish, fine, buttery, melting, without grit. Juice abundant, rich in sugar, delicately perfumed with musk.
Quality: First (first-rate).
Stem: Not described in source.
Cavity and Calyx/Basin: Not described in source.
Core and Seeds: Not described in source.
Season
Throughout winter.
Tree
Not described in source.
Uses
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)Méruault.
- Mas Pom. Gen. 7:184, fig. 576. 1881.
Obtained by M. Pariset from a seed bed of the Easter Beurré made in 1856.
Fruit medium, ovate, shortened and thick, water-green sown with dots of fawn-brown, more often almost wholly covered with russet of fawn color; on ripening the basic green changes to an intense lemon-yellow, the russet clears, and the side next the sun becomes golden; flesh whitish, fine, buttery, melting, without grit; juice abundant, rich in sugar, delicately perfumed with musk; first; throughout winter.