Princiere
PearPrinciere
Origin/History
Of uncertain origin. Leroy received it in 1864 from Charles Baltet of Troyes, France, who also described it in the Revue Horticole that year. The variety is documented in Leroy's Dictionnaire de Pomologie (2:562, fig., 1869).
Tree
Not described in source.
Fruit
Size and Form: Above medium, globular, irregular, bossed, often much contorted, usually mammillate at the summit.
Skin: Golden yellow or bright yellow, covered all over with large russet dots, streaked with fawn around the calyx.
Flesh and Flavor: White, fine, melting, full of juice, only slightly saccharine, vinous and slightly aromatic.
Quality: Second.
Stem, Cavity, Calyx, Basin, Core, and Seeds
Not described in source.
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)
— U.P. Hedrick, The Pears of New York (1921)Princiere.
- Leroy Dict. Pom. 2:562, fig. 1869.
Of uncertain origin. Leroy received it in 1864 from Charles Baltet, Troyes, Fr., who also described it in the Revue Horticole that year. Fruit above medium, globular, irregular, bossed, often much contorted and usually mammillate at the summit, golden yellow or bright yellow covered all over with large russet dots, streaked with fawn around the calyx; flesh white, fine, melting, full of juice, only slightly saccharine, vinous and slightly aromatic; second; Oct.