Orange Bergamotte

Pear

Orange Bergamotte

Origin/History

A foreign (European) variety of old standing. Elliott (1865) notes it is an old variety.

Tree

A great bearer, according to Elliott. Other tree characteristics not described in sources.

Fruit

Size: The sources give slightly differing accounts. Downing describes the fruit as medium; Elliott describes it as above medium.

Form: Pyriform (Downing; Elliott). Downing more specifically describes the form as obovate pyriform.

Stem: Not described in sources.

Cavity: Not described in sources.

Calyx: Not described in sources.

Basin: Not described in sources.

Skin: Yellow (both sources). Elliott adds that the sun-exposed side shows russet.

Flesh/Flavor: The sources give complementary but somewhat differing characterizations. Downing describes the flesh as firm and rather acid for eating. Elliott describes it as yellowish, sprightly, and astringent.

Core/Seeds: Not described in sources.

Season

September (Downing). Elliott gives September and October.

Uses

Valuable for cooking/baking. Both sources emphasize this — Downing calls it excellent for baking; Elliott says it is valuable only for cooking. Both sources indicate it is not ideal for fresh eating (Downing: "rather acid for eating"; Elliott: "valuable only for cooking").

Subtypes/Variants

Not described in sources.

Other

Known alternatively as the Orange Pear (Elliott).

Book Sources

Described in 2 period pomological works

View original book sources (2)

Orange Bergamotte.

Fruit medium, obovate pyriform, yellow. Flesh firm, rather acid for eating, but excellent for baking. September.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Orange Bergamotte. Orange Pear. Foreign. An old variety, great bearer, valuable only for cooking. Fruit, above medium, pyriform ; yellow, russet in sun ; flesh, yellowish, sprightly astringent. September and October.

— F.R. Elliott, The Western Fruit Book (1865)

Orange Pear