Pain-et-Vin
PearPain-et-Vin
Origin/History Cultivated in Normandy early in the nineteenth century under the names Pain-et-Vin and Chene-Vert (Green-Oak).
Fruit
Size and Form Medium; ovate, rather long and swelled.
Skin Thin, rough, dark yellow ground covered with bronze, freely stained and dotted with gray, reddened on the side of the sun.
Flesh Yellowish-white, semi-fine, very firm, although semi-melting, very juicy.
Core Rather gritty at core.
Flavor Saccharine, acid, very vinous, with a particularly pleasant flavor.
Season Mid-September to beginning of October.
Other Classified as second-quality fruit.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Pain-et-Vin.
- Leroy Dict. Pom. 2:494, fig. 1869.
Cultivated in Normandy early in the nineteenth century under the two names of Pain-et-Vin and Chene-Vert or Green-Oak. Fruit medium, ovate, rather long and swelled; skin thin, rough, dark yellow ground covered with bronze, freely stained and dotted with gray and reddened on the side of the sun; flesh yellowish-white, semi-fine, very firm, although semi-melting, rather gritty at core, very juicy, saccharine, acid, very vinous, with a particularly pleasant flavor; second; about mid-Sept. to beginning of Oct.