Rateau Blanc
PearRateau Blanc
Origin/History
A variety of unknown origin, but cultivated from very early times in the Gironde, France, and much esteemed in the markets of the Pyrenees.
Tree
Not described in source.
Fruit
Size and Form: Above medium; irregular in form, usually pyramidal or long-ovate; sides unequal.
Skin: Rough to the touch; orange-yellow, shaded with green; whitish on the cheek opposed to the sun; stained with fawn around the stalk; covered, particularly on the lower part, with russet and large gray dots.
Flesh and Flavor: Whitish; coarse; semi-breaking; juice rather deficient, slightly acidulous, somewhat saccharine.
Stem, Cavity, Calyx, Basin, Core, and Seeds: Not described in source.
Season
March.
Uses
Second for the table; first for the kitchen.
Subtypes/Variants
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921). Reference: Pomologie de la France 4:No. 155, Pl. 155 (1865).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Rateau Blanc.
- Pom. France 4:No. 155, Pl. 155. 1865.
A variety of unknown origin, but cultivated from very early times in the Gironde, Fr., and much esteemed in the markets of the Pyrenees. Fruit above medium, irregular in form, usually pyramidal or long-ovate, sides unequal; skin rough to the touch, orange-yellow, shaded with green, whitish on the cheek opposed to the sun, stained with fawn around the stalk and covered, particularly on the lower part, with russet and large gray dots; flesh whitish, coarse, semi-breaking; juice rather deficient, slightly acidulous, somewhat saccharine; second for the table, first for the kitchen; Mar.