Pauls Birne
PearPauls Birne
Origin / History
Not described in source.
Tree
Not described in source.
Fruit
Size and Form: Large or rather large; globular-conic or conic-obtuse.
Skin: Dull water-green, usually entirely covered with a wash of cinnamon color. At maturity, the cinnamon becomes golden. The side exposed to the sun is blushed with garnet red, covered with numerous small gray dots.
Flesh and Flavor: White, tinted with yellow. Texture rather fine, breaking. Gritty about the core. Juicy, sugary, vinous, slightly perfumed.
Season
Winter pear; lasts well toward the end of the season.
Uses
First for cooking.
Subtypes / Variants
Not described in source.
Other
Historical References: Poire de Paul (Guide Prat. 102, 1876); Mas Pom. Gen. 7:15, fig. 488 (1881).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Pauls Birne.
i. Guide Prat. 102. 1876. Poire de Paul. 2. Mas Pom. Gen. 7:15, fig. 488. 1881.
Fruit large or rather large, globular-conic or conic-obtuse, dull water-green, usually entirely covered with a wash of cinnamon color which at maturity becomes golden, and the side exposed to the sun is blushed with a garnet red on which are numerous small gray dots; flesh white tinted with yellow, rather fine, breaking, gritty about the core, juicy, sugary, vinous, slightly perfumed; first for cooking; winter, lasting well toward the end.