Mützchensbirne

Pear

Mützchensbirne

Origin and History

German variety, documented from 1807.

Tree

Not described in source.

Fruit

Size and Form: Small, borne in clusters, short-turbinate (pear-shaped), upper end flat.

Skin: Greenish-yellow, covered with cinnamon russet and dotted with lenticels.

Flesh and Flavor: Whitish-yellow, tender, sweet, vinous (wine-like).

Stem, Cavity, Calyx, Basin, and Core: Not described in source.

Season

October.

Uses

Third for dessert (mediocre as a fresh-eating pear); first for culinary use (excellent for cooking).

Subtypes and Variants

Not described in source.

Source: U.P. Hedrick, The Pears of New York (1921), citing Dochnahl Fuhr. Obstkunde 2:162 (1856).

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Mützchensbirne.

i. Dochnahl Fuhr. Obstkunde 2:162. 1856.

German, 1807. Fruit small, in clusters, short-turbinate, upper end flat, greenish-yellow, covered with cinnamon and dotted; flesh whitish-yellow, tender, sweet, vinous; third for dessert, first for culinary use; Oct.

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