Rosabirne
PearRosabirne
Origin / History
Foreign pear. Introduced to this country as a new variety in the middle of the last century (Hedrick, The Pears of New York, 1921), with a description in Horticulturist 8:65, 1853. Elliott's description is credited "(Wilder, in Hort.)".
Tree
Not described in source.
Fruit
Size: Medium.
Form: Obovate, acute pyriform (Elliott, Hedrick); pyriform (Thomas). Angular (Elliott).
Stem: Fleshy at base.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Surface uneven. Dull greenish yellow, almost entirely overspread with russet (Hedrick); russet on dull greenish yellow (Elliott); greenish, russeted (Thomas).
Dots: Not described in source.
Flesh and flavor: Flesh white, melting and juicy. Flavor brisk, subacid, vinous; "somewhat astringent" (Thomas). Hedrick calls the flavor "delicious" and says it resembles Brown Beurré. Quality "very good," may be "best" (Elliott); "promised to be very good, one of the best" (Hedrick).
Core and seeds: Not described in source.
Season
October into November. Elliott and Thomas give October; Hedrick gives Oct. and Nov.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— F.R. Elliott, The Western Fruit Book (1865)ROSABIRNE.
Foreign. Fruit, medium, obovate acute pyriform, angular, surface, uneven, russet on dull greenish yellow; stem, fleshy at base; flesh, white, melting, juicy, brisk, sub-acid; "very good," may be "best." October. (Wilder, in Hort.)
— John J. Thomas, The American Fruit Culturist (1903)Rosabirne. Medium, pyriform, greenish, russeted; juicy, vinous, somewhat astringent. October.
— U.P. Hedrick, The Pears of New York (1921)Rosabirne.
i. Horticulturist 8:65. 1853.
A foreign pear introduced to this country as a new variety in the middle of the last century. Fruit medium, obovate-acute-pyriform, surface uneven, dull greenish-yellow, almost entirely overspread with russet; flesh white, melting and juicy, with a delicious, brisk, subacid flavor, vinous, resembles Brown Beurré; promised to be very good, one of the best; Oct. and Nov.