Payton

Pear

Payton

Origin and History

Originated on the premises of Mr. Payton of Flatbush, Long Island, New York. Known locally by this name for some time prior to 1898, according to correspondence from Nicholas Hallock of Queens, New York.

Tree

Not described in source.

Fruit

Form and Size: Obovate-obtuse-roundish, approximately the size of Doyenné Boussock.

Skin: Dull green, becoming yellow. Surface thickly sprinkled with small brownish dots.

Stem: Short and stout, set in a rather shallow, russeted cavity.

Cavity: Rather shallow, russeted.

Calyx: Open, placed in a shallow, wide basin.

Basin: Shallow and wide.

Flesh and Flavor: Not coarse, not gritty, not stringy. White and moderately juicy. Flavor good but not highly flavored.

Core and Seeds: Not described in source.

Season

September. Later than Bartlett.

Uses

Not described in source.

Subtypes and Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Payton.

According to letters from Nicholas Hallock, Queens, N. Y., this variety originated on the premises of a Mr. Payton of Flatbush, L. I., and had been known locally as Payton for some time previous to 1898. Fruit obovate-obtuse-roundish, about the size of Doyenné Boussock, dull green becoming yellow, thickly sprinkled with small brownish dots; stem short, stout, set in a rather shallow, russeted cavity; calyx open, placed in a shallow, wide basin; flesh not coarse, not gritty, not stringy, white, moderately juicy, good but not highly flavored; Sept., later than Bartlett.

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