Rosabirne

Pear

Rosabirne

Origin/History

A foreign pear introduced to the United States as a new variety in the middle of the nineteenth century. First recorded in The Horticulturist 8:65 (1853). Hedrick notes the variety was described there by Wilder, who rated it among the best.

Tree

Not described in source.

Fruit

Size: Medium, by agreement of all sources.

Form: Obovate-acute-pyriform (Hedrick; Elliott). Elliott additionally describes it as angular. Thomas gives only pyriform, without the obovate-acute qualification.

Stem: Fleshy at the base (Elliott).

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Surface uneven. Ground color dull greenish-yellow, almost entirely overspread with russet (Hedrick); Elliott concurs: russet on dull greenish-yellow. Thomas describes the skin simply as greenish and russeted.

Flesh/Flavor: Flesh white, melting, and juicy, with a brisk, subacid flavor, vinous (Hedrick; Elliott). Hedrick describes the flavor as delicious and notes a resemblance to Brown Beurré. Thomas concurs on juiciness and the vinous character but adds that the flavor is somewhat astringent — a detail not mentioned by Hedrick or Elliott. Wilder (via Elliott) rated the variety "very good," possibly rising to "best."

Core/Seeds: Not described in source.

Season

October (all sources). Hedrick extends the season into November.

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)

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.

— U.P. Hedrick, The Pears of New York (1921)

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.)

— F.R. Elliott, The Western Fruit Book (1865)

Rosabirne. Medium, pyriform, greenish, russeted; juicy, vinous, somewhat astringent. October.

— John J. Thomas, The American Fruit Culturist (1903)