Priou
PearPriou (Pear)
Origin/History
This pear was made known in 1863 by M. Priou, a miller at Rondard, near Brissac, in Maine-et-Loire, France. The parent tree stood in an open pasturage and was then about fifty years old.
Tree
Not described in source.
Fruit
Size and Form: Above medium. Form is rather inconstant—globular-ovate, irregular, bossed, mammillate at the summit, and pentagonal at its base, or sometimes almost completely globular.
Skin: Bright yellow, dotted and streaked with gray-russet.
Flesh and Flavor: White, fine and juicy, melting, slightly gritty at the center. Saccharine with an agreeably acid taste and a delicious perfume. Rated as first quality.
Season
May. One of the best ripening in spring-time.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921), citing Leroy Dict. Pom. 2:563, figs. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Priou.
i. Leroy Diet. Pom. 2:563, figs. 1869.
This pear which is one of the best ripening in spring-time was made known in 1863 by M. Priou, a miller at Rondard, near Brissac, Maine-et-Loire, Fr. The parent tree stood in an open pasturage, and was then about fifty years old. Fruit above medium, rather inconstant in form, globular-ovate, irregular, bossed, mammillate at the summit, and pentagonal at its base or almost completely globular, bright yellow, dotted and streaked with gray-russet; flesh white, fine and juicy, melting, slightly gritty at the center, saccharine, agreeably acid, with a delicious perfume; first; May.