Pierre Macé

Pear

Pierre Macé

Origin and History

French variety, attributed to André Leroy. First described in Guide Pratique, 1876.

Tree

Vigorous and fertile (reliable bearer).

Fruit

Size and Form: Rather large; globular-turbinate (broadly round to top-shaped).

Skin: Yellow, dotted with fawn (pale buff).

Flesh and Flavor: Fine, melting, juicy, highly perfumed.

Quality: First (excellent class).

Season

Second half of September and early October.

Cavity, Calyx, Basin, Stem, and Core

Not described in source.

Uses and Storage

Not described in source.

Subtypes and Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Pierre Macé.

i. Guide Prat. 102. 1876.

French, attributed to André Leroy. Tree vigorous and fertile. Fruit rather large, globular-turbinate, yellow dotted with fawn; flesh fine, melting, juicy, highly perfumed; first; second half of Sept. and early Oct.

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