Pertusati
PearPertusati
Origin and History
Raised in the nurseries of M. André Leroy at Angers, France, in 1867.
Fruit
Form and Size: Medium in size; globular-ovate in form, with an irregular shape having one side distinctly larger than the other.
Skin: Rough in texture, golden-yellow in ground color. Finely dotted with gray throughout. Marbled with clear brown around both the calyx and the stem.
Flesh and Flavor: Flesh white, fine in grain, and melting. Juice abundant, very saccharine (sweet), with an acidulous (slightly tart) flavor. The taste is very pleasant and delicately perfumed.
Season
Ripens in November.
Quality
Rated as "first" — indicating excellent dessert pear of high quality.
Source: U.P. Hedrick, The Pears of New York (1921); reference to Leroy Dict. Pom. 2:516, fig. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Pertusati.
- Leroy Dict. Pom. 2:516, fig. 1869.
Raised in the nurseries of M. André Leroy, Angers, Fr., in 1867. Fruit medium, globular-ovate, irregular, having one side larger than the other; skin rough, golden-yellow, finely dotted with gray, marbled with clear brown around the calyx and the stem; flesh white, fine, melting; juice abundant, very saccharine, with an acidulous flavor, very pleasant and delicately perfumed; first; Nov.