Petit Catillac
PearPetit Catillac
Origin and History
Probably of German origin. Related to the old French Catillac but distinguished by smaller size, earlier maturity, and a flesh that is less breaking and more saccharine without any tartness. Also known as Kleiner Katzenkopf. First recorded in Mas Pomologie Générale (1878) and subsequently in Mathieu Nomenclature Pomologique (1889).
Tree
Not described in source.
Fruit
Size and Form: Large, though often smaller than the Catillac; ovate-pyriform with much swell; contour even.
Skin: Green at first, sprinkled with large, regularly spaced, prominent brown dots. The green passes to lemon-yellow at maturity. Well-exposed fruits on the side next the sun display a blush of red-brown.
Flesh and Flavor: White, coarse, semi-buttery. Juice abundant, rather vinous and without any appreciable perfume.
Stem, Cavity, Calyx, Basin, and Core: Not described in source.
Season
October and November.
Uses
Good for the kitchen.
Subtypes or Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Petit Catillac.
- Mas Pom. Gen. 3:3, fig. 98. 1878. Kleiner Katzenkopf.
- Mathieu Nom. Pom. 242. 1889.
This pear is probably of German origin. It has points of resemblance in common with the old French Catillac but is distinguished by its size, being often less than that of the latter, its time of maturity being earlier, its flesh being less breaking, more saccharine and without any tartness. Fruit large, ovate-pyriform and much swelled, even in contour, green at first, sprinkled with large, regularly spaced, prominent, brown dots, the green passing to lemon-yellow at maturity, with a blush of red-brown on well-exposed fruits on the side next the sun; flesh white, coarse, semi-buttery; juice abundant, rather vinous and without any appreciable perfume; good for the kitchen; Oct. and Nov.