Poire d'Albert
PearPoire d'Albert
Origin/History
Foreign origin. Described in F.R. Elliott, The Western Fruit Book (1865).
Tree
Vigorous and productive.
Fruit
Size and Form Medium size, pyramidal in form. Described as elongated or obtuse-pyriform.
Stem Medium length, stout, and curved. Swollen and fleshy at the base, obliquely inserted in a slight cavity on the lower side.
Calyx (Eye) Medium sized, partially open, very slightly depressed, located in a small, shallow basin.
Skin Rough texture. Clear dark cinnamon russet color, bronzed on the sunny side.
Flesh and Flavor Flesh greenish white, coarse, buttery, melting, and juicy. Flavor vinous, very rich, and deliciously perfumed.
Season
October.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— F.R. Elliott, The Western Fruit Book (1865)Poire d'Albert.
Foreign. Tree, vigorous, productive. Fruit, medium, pyramidal (elongated or obtuse-pyriform): skin, rough, clear dark cinnamon russet, bronzed on the sunny side; stem, of medium length, stout, curved, swollen and fleshy at the base, obliquely inserted in a slight cavity, on the lower side; eye, medium, partially open, and very slightly depressed, in a small, shallow basin; flesh, greenish white, coarse, buttery, melting and juicy; flavor, vinous, very rich, and deliciously perfumed. October. (Hov. Mag.)