Pomme d'Ete
PearPomme d'Ete
Origin / History
The origin of the Pomme d'Ete is uncertain. M. Leroy of Angers received it from the old garden of the Horticultural Society of Angers about 1849. Leroy figured and described it in his Dictionnaire de Pomologie, vol. 2, p. 539, fig., 1869.
Tree
Not described in source.
Fruit
Size: Fruit medium and below.
Form: Globular, much flattened, similar in form to Caïllot rosat and Naquette.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Yellow-ochre.
Dots: Entirely covered with gray dots.
Flesh and flavor: Flesh white, fine and breaking, watery, rather granular around the core. Juice abundant, saccharine, sweet and very musky.
Core and seeds: Not described in source.
Season
End of September.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
The source gives the quality rating "second" directly after the season entry.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Pomme d'Ete.
- Leroy Dict. Pom. 2:539, fig. 1869.
The origin of the Pomme d'Ete is uncertain, except that M. Leroy of Angers received it from the old garden of the Horticultural Society of Angers about 1849. Fruit medium and below, globular, much flattened and similar to the form of Caïllot rosat and Naquette, yellow-ochre, entirely covered with gray dots; flesh white, fine and breaking, watery, rather granular around the core; juice abundant, saccharine, sweet and very musky; second; end of Sept.