Rateau Blanc
PearRateau Blanc
Origin / History
Rateau Blanc is a variety of unknown origin. It has been cultivated in the Gironde, France, from very early times. It is much esteemed in the markets of the Pyrenees. The description is cited as Pom. France 4, No. 155, Pl. 155, 1865.
Tree
Not described in source.
Fruit
Size: Above medium.
Form: Irregular in form, usually pyramidal or long-ovate, sides unequal.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Rough to the touch. Ground color 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.
Dots: Large gray dots, most numerous on the lower part of the fruit.
Flesh and flavor: Flesh whitish, coarse, semi-breaking. Juice rather deficient, slightly acidulous, somewhat saccharine. Second for the table, first for the kitchen.
Core and seeds: Not described in source.
Season
Mar.
Uses
Rated second for the table and first for the kitchen. Much esteemed in the markets of the Pyrenees.
Subtypes / Variants
Not described in source.
Other
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)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.