Pardee

Origin

Raised by S. D. Pardee of New Haven, Connecticut.

Fruit

Small, globular form. Skin greenish-yellow, much covered with russet.

Flesh and Flavor

Flesh coarse and granular in texture, buttery, juicy, and melting. Flavor high and vinous with strong perfume.

Season

October.

---

Editorial Note: This entry derives from a single historical source (Hedrick, 1921) with limited detail. No tree characteristics, storage behavior, culinary uses, or regional variant information are documented in the available record. The description provides sufficient physical and sensory detail for identification in fresh fruit, but additional historical sources would be valuable for a complete picture of this variety's cultivation and recognition in period nurseries.