Pailleau

Pear

Pailleau

Origin/History

A Belgian pear attributed to Van Mons of Belgium. First noted in American horticultural literature by 1842 (Mag. Hort. 8:58. 1842) and subsequently treated by Downing (Fr. Trees Am. 826. 1869).

Tree

Not described in source.

Fruit

Size: Downing and Thomas describe the fruit as medium; Hedrick describes it as large.

Form: Turbinate (Downing, Thomas).

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Greenish-yellow, partly to substantially russeted, with patches of russet (all sources). Rough surface (Hedrick, Thomas). Hedrick additionally notes brown and green dots.

Flesh/Flavor: Flesh juicy and sweet (all sources). Rather coarse-grained (Downing, Thomas). Hedrick describes the flesh as juicy, sweet, rich, and good, but rather coarse-grained, rating it excellent quality.

Core/Seeds: Not described in source.

Season

Early September (all sources).

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Book Sources

Described in 3 period pomological works

View original book sources (3)

Pailleau.

A Belgian Pear of good quality, but rather coarse-grained.

Fruit medium, turbinate, greenish yellow, with patches of russet. Flesh juicy, sweet. Good. Early in September.

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

Pailleau.

Mag. Hort. 8:58. 1842. 2. Downing Fr. Trees Am. 826. 1869.

Attributed to Van Mons, Belgium. Fruit large, oblong, greenish-yellow, rough, with brown and green dots and patches of russet; flesh juicy, sweet, rich, good, but rather coarse-grained; excellent quality; early Sept.

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

Pailleau. Medium, turbinate, greenish-yellow, partly russeted, rough; coarse; juicy, sweet. Early September. Belgian.

— John J. Thomas, The American Fruit Culturist (1903)