Rothe Winterkappesbirne
PearRothe Winterkappesbirne
Origin and History
German variety, documented from 1805. First published botanical description: Dochnahl, Fuhr. Obstkunde 2:167 (1856).
Fruit
Size and Form Medium; long-turbinate, often spherical, with flattened sides of unequal prominence.
Skin Green, turning to lemon-yellow at maturity. Firm and shining surface. Blushed with red. Dotted with gray.
Flesh and Flavor Rather white, coarse-grained. Acidulous (sour/tart). Good for culinary purposes.
Core and Seeds Not described in source.
Stem and Cavities Not described in source.
Season and Storage
December to February. Suitable for winter storage and kitchen use.
Uses
Culinary pear — intended for cooking rather than fresh eating, consistent with its acidulous flavor and firm flesh.
Source: U.P. Hedrick, The Pears of New York (1921)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Rothe Winterkappesbirne.
i. Dochnahl Fuhr. Obstkunde 2:167. 1856.
German, 1805. Fruit medium, long-turbinate, often spherical, flattened and sides unequal, green turning to lemon-yellow, firm and shining, blushed with red, dotted with gray; flesh rather white, coarse-grained, acidulous; good for the kitchen; Dec. to Feb.