Mostbirne

Pear

Mostbirne

Origin/History

Nassau, Germany, 1802. Early reference in Dochnahl's Fructologie oder Obstkunde (1856).

Fruit

Size and form: Medium; pyriform (pear-shaped), with sides rather unequal.

Skin: Whitish-yellow, changing to lemon-yellow at maturity, without any blush. Surface dotted indistinctly and russeted.

Flesh: Yellow, breaking texture, coarse-grained, juicy, aromatic, and sweet.

Flavor and quality: Rated third for dessert use but first for cooking and perry production.

Season

September and October.

Uses

Primarily valued as a cooking and perry pear; secondary use for dessert.

Tree

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Mostbirne.

Dochnahl Fti/tr. Obstkunde 2:173. 1856. Nassau, Ger., 1802. Fruit medium, pyriform, sides rather unequal, whitish-yellow skin changing to lemon-yellow, without any blush, dotted indistinctly, russeted; flesh yellow, breaking, coarse-grained, juicy, aromatic, sweet; third for dessert, but first for cooking and perry; Sept. and Oct.

— U.P. Hedrick, The Pears of New York (1921)