Petit Catillac
PearPetit Catillac
Origin / History
The variety is probably of German origin. It shares points of resemblance with the old French Catillac. Mas described it in Pom. Gen. 3:3, fig. 98, in 1878 under the name Kleiner Katzenkopf. Mathieu listed it in Nom. Pom. (p. 242) in 1889 under the name Petit Catillac.
Tree
Not described in source.
Fruit
Size: Large, though often less than that of the old Catillac.
Form: Ovate-pyriform and much swelled, even in contour.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Green at first, passing to lemon-yellow at maturity, with a blush of red-brown on well-exposed fruits on the side next the sun.
Dots: Large, regularly spaced, prominent, brown, sprinkled over the surface.
Flesh and flavor: White, coarse, semi-buttery, less breaking than that of the Catillac. Juice abundant, rather vinous, without any appreciable perfume. Flavor more saccharine than the Catillac and without any tartness.
Core and seeds: Not described in source.
Season
Maturity in October and November. Maturity is earlier than that of the old Catillac.
Uses
Good for the kitchen.
Subtypes / Variants
Not described in source.
Other
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.