Paul Ambre
PearPaul Ambre
Origin/History
A Belgian variety of unknown origin (Downing; Hedrick; Budd & Hansen). Hedrick notes it resembles Nee Plus Meuris. Early references include Downing's Fruits and Fruit Trees of America (1869) and Guide Pratique (1876) (Hedrick).
Tree
Not described in source. Budd & Hansen note that it is often grown on the quince.
Fruit
Size
Medium (Downing; Thomas; Budd & Hansen; Hedrick implied).
Form
Roundish or roundish oval (Downing; Budd & Hansen); globular or globular-oval (Hedrick); obovate, sometimes pyriform (Thomas).
Stem
Medium, set in a small cavity (Downing; Budd & Hansen).
Cavity
Small (Downing; Budd & Hansen).
Calyx
Large, open, with long, broad, recurved segments (Downing).
Basin
Shallow, smooth (Downing; Budd & Hansen).
Skin
Pale greenish yellow, often shaded and mottled with crimson in the sun, sometimes netted with russet, and thickly sprinkled with russet brown dots (Downing). Greenish yellow, often shaded and mottled with crimson in the sun, frequently with the surface netted with russet and numerous russet dots (Budd & Hansen). Pale greenish-yellow, shaded with crimson on the side next the sun, with dots and markings of russet (Hedrick). Greenish-yellow and gray russet (Thomas).
Flesh/Flavor
Whitish, juicy, buttery, melting, sweet (Downing; Budd & Hansen; Hedrick). Buttery, melting, aromatic (Thomas). Rated good to very good (Downing; Hedrick); very good (Budd & Hansen).
Core/Seeds
Not described in source.
Season
October (Downing; Thomas; Budd & Hansen; Hedrick).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Budd & Hansen note that Paul Ambre is often grown on the quince (i.e., on quince rootstock).
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Paul Ambre.
The origin of this Belgian variety is unknown.
Fruit medium, roundish or roundish oval, pale greenish yellow, often shaded and mottled with crimson in the sun, sometimes netted with russet, and thickly sprinkled with russet brown dots. Stalk medium, set in a small cavity. Calyx large, open, with long, broad, recurved segments. Basin shallow, smooth. Flesh whitish, juicy, buttery, melting, sweet. Good to very good. October.
— U.P. Hedrick, The Pears of New York (1921)Paul Ambre.
- Downing Fr. Trees Am. 830. 1869. 2. Guide Prat. 101. 1876.
A Belgian variety resembling Nee Plus Meuris; origin unknown. Fruit globular or globular-oval, pale greenish-yellow, shaded with crimson on the side next the sun, dots and markings of russet; flesh whitish, buttery, melting, juicy, sweet; good to very good; Oct.
— John J. Thomas, The American Fruit Culturist (1903)Paul Ambre. Medium, obovate, sometimes pyriform, greenish-yellow and gray russet; buttery, melting, aromatic. October.
— J.L. Budd & N.E. Hansen, American Horticultural Manual, Part II: Systematic Pomology (1914)Paul Ambre.— Medium, roundish, or roundish oval; color greenish yellow, often shaded and mottled with crimson in the sun, and frequently the surface is netted with russet and numerous russet dots; stem medium, set in small cavity; basin shallow, smooth. Flesh whitish, juicy, buttery, melting, sweet, very good. Season, October. Often grown on the quince. Belgium.