Poiteau

Pear

Poiteau (Pear)

Origin and History

Raised by Van Mons, first fruited at Louvain, Belgium, in 1823.

Tree

Not described in source.

Fruit

Size and Form: Above medium in size. Long-ovate, but variable in form, sometimes being short-ovate and ventriculous.

Skin: Orange-yellow, dotted with brown. Stained with greenish-russet around the calyx and stem, and mottled with the same on the cheek next the sun.

Flesh and Flavor: Whitish, rather coarse, melting, gritty. Full of saccharine juice. Sometimes astringent. Without pronounced perfume.

Stem: Not described in source.

Cavity: Not described in source.

Calyx and Basin: Not described in source.

Core and Seeds: Not described in source.

Season

October.

Quality and Uses

Classed as second quality. Uses 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)

Poiteau.

i. Leroy Diet. Pom. 2:537, fig. 1869.

Raised by Van Mons, and first fruited at Louvain, Bel., in 1823. Fruit above medium, long-ovate, variable in form, sometimes being short-ovate and ventriculous, orange-yellow, dotted with brown, stained with greenish-russet around the calyx and stem, and mottled with the same on the cheek next the sun; flesh whitish, rather coarse, melting, gritty, full of saccharine juice, sometimes astringent, without pronounced perfume; second; Oct.

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

Juteuse de Braunau Neue Poiteau Tombe de l'Amateur Tombe de l’Amateur Tombeau de 1'Amateur Tombeau de 1’Amateur Nouveau Poiteau Bergamotte Poiteau Retour de Rome