Petit-Hativeau
PearPetit-Hativeau
Origin/History
A variety of ancient and unknown origin, cultivated among a group of pears termed Hâtiveau for over five centuries (Hedrick). It was named Petit-Hâtiveau by Claude Saint-Étienne in 1670 to distinguish it from the Gros-Hativeau (Hedrick). Referenced in Leroy, Dict. Pom. 2:520, fig. 1869 (Hedrick). Coxe (1817) listed it simply as "Hativeau," indicating its presence in early American pomological literature.
Tree
A very great bearer (Coxe). Not further described in sources.
Fruit
Size: Very small (Coxe); small (Hedrick).
Form: Coxe describes the fruit as pointed towards the stem with the blossom end flat. Hedrick describes it as ovate, obtuse, and more or less globular. These accounts present somewhat differing shapes; both agree the fruit is small.
Stem: Not described in sources.
Cavity: Not described in sources.
Calyx: Not described in sources beyond its role as a reference point for russeting on the skin.
Basin: Not described in sources.
Skin: Clear yellow (Coxe). Smooth and fine, lemon-yellow, dotted with exceedingly minute greenish points, and more or less stained with gray-russet around the calyx and stem (Hedrick).
Flesh and Flavor: The two sources conflict on juice content and flesh color. Coxe describes the flesh as of a yellowish cast, somewhat spicy, but without much juice or flavour. Hedrick describes the flesh as whitish, breaking, semi-fine, scented, juicy, and gritty, with juice that is sugary, acid, and slightly musky.
Core/Seeds: Not described in sources.
Season
Middle to end of July (Coxe); July (Hedrick).
Uses
Not described in sources.
Subtypes/Variants
Not described in sources.
Other
Hedrick assigns a quality rating of third. The name "Petit-Hativeau" was coined specifically to distinguish this variety from the Gros-Hativeau, implying the two share a common lineage within the Hâtiveau group.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)
- HATIVEAU.
Is a very small pear; pointed towards the stem, the blossom end flat; the skin is a clear yellow; the flesh is of a yellowish cast, somewhat spicy, but without much juice or flavour. It is a very great bearer; the time of ripening, from the middle to the end of July.
— U.P. Hedrick, The Pears of New York (1921)Petit-Hativeau.
- Leroy Diet. Pom. 2:520, fig. 1869.
A variety of ancient and unknown origin, but cultivated among a group of pears termed Hâtiveau for over the last five centuries. It was called by the name Petit-Hâtiveau by Claude Saint-Étienne in 1670 to distinguish it from the Gros-Hativeau. Fruit small, ovate, obtuse and more or less globular; skin smooth and fine, lemon-yellow, dotted with exceedingly minute greenish points and more or less stained with gray-russet around the calyx and stem; flesh whitish, breaking, semi-fine, scented, juicy and gritty, juice sugary, acid, and slightly musky; third; July.