Picciola

Pear

Picciola

Origin/History

Of Belgian origin. Hedrick (1921) cites Downing's Fruits and Fruit Trees of America (1869 edition) as an early reference.

Tree

Vigorous, spreading, and productive. Young wood reddish yellow brown. (Downing only; not described in Hedrick.)

Fruit

Size: Small.

Form: Downing describes the fruit as roundish oblate; Hedrick describes it as globular-oblate.

Stem: Long, curved, set in a cavity somewhat furrowed. (Downing only.)

Cavity: Somewhat furrowed. (Downing only.)

Calyx: Small, open, with short, erect segments. (Downing only.)

Basin: Not described in source.

Skin: Greenish yellow, sometimes with a slight blush in the sun, and traces of russet.

Flesh/Flavor: Flesh whitish, very juicy, melting, with a vinous flavor. Quality rated good to very good.

Core/Seeds: Not described in source.

Season

September.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Picciola.

Of Belgian origin. Tree vigorous, spreading, productive. Young wood reddish yellow brown.

Fruit small, roundish oblate, greenish yellow, sometimes a slight blush in sun, and traces of russet. Stalk long, curved, set in a cavity somewhat furrowed. Calyx small, open, with short, erect segments. Flesh whitish, very juicy, melting, with a vinous flavor. Good to very good. September.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Picciola.

i. Downing Fr. Trees Am. 833. 1869.

Of Belgian origin. Fruit small, globular-oblate, greenish-yellow, sometimes slightly blushed in the sun, with traces of russet; flesh whitish, very juicy, melting, with a vinous flavor; good to very good; Sept.

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