Puebla

Puebla

Origin and History

Puebla is a seedling raised by M. André Leroy of Angers, France, reported in 1863. Hedrick cites it in Leroy's Dictionnaire de Pomologie (2:568, fig. 1869). It was introduced through Leroy's nurseries and came to American notice through Downing's coverage.

Tree

Tree strong and vigorous, with a rather upright habit; a good bearer (Downing).

Fruit

Size and Form: Large. The two sources describe the shape somewhat differently: Downing gives it as roundish pyriform, a little obtuse; Hedrick describes it as ovate, rather ventriculous and much bossed, with one side nearly always less swelled than the other. Both agree the surface is rough and uneven.

Stem: Medium length, stout (Downing).

Cavity: Small (Downing).

Calyx: Closed or nearly so (Downing).

Basin: Medium or broad, corrugated (Downing).

Skin: Thick and rough (Hedrick). The two sources differ on color and markings: Downing describes the ground color as pale greenish yellow, sprinkled with many brown and green dots; Hedrick describes it as yellow, covered with large patches of russet and grayish dots.

Flesh and Flavor: White (Downing describes it as white; Hedrick as very white). The sources diverge somewhat on texture: Downing calls it a little coarse, buttery, half melting, juicy, and slightly vinous; Hedrick calls it very fine and melting, with some grit at the center, full of sugary juice, with an acid taste and agreeable perfume.

Season

Last of September and first of October (Downing); early October (Hedrick).

Uses

Not specifically addressed in either source beyond implied dessert/table use from the flavor descriptions.