Piton
PearPiton
Origin and History
A seedling discovered by M. Piton of Cholet, Maine-et-Loire, France. Named in honor of its propagator. The variety was formally described by the Horticultural Society of Angers in its Pomology.
Fruit
Size and Form
Large to very large. Form is long-turbinate-obtuse (spindle-shaped, elongated, somewhat blunt at the apex), with the fruit depressed at each pole—that is, indented or flattened both at the stem end and at the calyx end.
Skin
Clear dull green ground color, sown with large russet dots distributed across the surface.
Flesh and Flavor
Flesh is white, with a semi-breaking and semi-fine texture. It is watery in character, containing some grit below the core. The juice is rather vinous, sugary, and more or less perfumed—indicating a well-balanced flavor with wine-like undertones and aromatic qualities.
Season and Use
Second quality for dessert eating. First quality for compotes and cooking preparations, where its flavor and texture perform well when processed.
Source: U.P. Hedrick, The Pears of New York (1921); originally cited from Leroy, Dict. Pom. 2:533, fig. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Piton.
- Leroy Dict. Pom. 2:533, fig. 1869.
A seedling found by M. Piton who lived at Cholet, Maine-et-Loire, Fr. The Horticultural Society of Angers described it in its Pomology, and it was named after its propagator. Fruit large to very large, long-turbinate-obtuse, depressed at each pole, clear dull green, sown with large russet dots; flesh white, semi-breaking and semi-fine, watery, containing some grit below the core; juice rather vinous, sugary, and more or less perfumed; second for dessert, first for compotes.