Méruault
PearMéruault
Origin / History
Obtained by M. Pariset from a seed bed of the Easter Beurré made in 1856. The variety is recorded in Mas Pom. Gen. 7:184, fig. 576, 1881, and is reproduced in U.P. Hedrick's The Pears of New York (1921).
Tree
Not described in source.
Fruit
Size: Medium.
Form: Ovate, shortened and thick.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Water-green ground color, 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.
Dots: Sown with dots of fawn-brown.
Flesh and flavor: Whitish, fine, buttery, melting, without grit. Juice abundant, rich in sugar, delicately perfumed with musk. Quality first.
Core and seeds: Not described in source.
Season
Ripens first. Keeps throughout winter.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Cited in Mas Pom. Gen. 7:184, fig. 576. 1881.
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.