Reuterbirne

Origin and History

Originated in Nassau, Prussia, in 1807. First formally described by Dochnahl in Obstkunde (1856).

Fruit

Form and Size: Almost small; ovate; ventriculous (with a protruding belly or bulge); uneven in outline.

Color: Pale yellow-green, turning to light lemon-yellow at maturity. Often covered with thin russet on the sun-exposed side.

Flesh: Dense and juicy; wanting in flavor (lacking pronounced flavor character); sweet and acidulous (acid/tart notes present).

Season and Use

Ripens in October. Rated third for dessert use but first for household purposes (cooking, preserving, or culinary applications where its sweetness and acidity are more valued than fresh-eating appeal).

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Note on Identification: This pear is distinguished by its small, unevenly ovate form, pale yellow-green to lemon-yellow coloring with russet striping on the sun side, and its dense, juicy flesh. The flavor is notably mild, making it better suited to culinary use than eating fresh. The October ripening season is consistent across sources.