Saint George
PearSaint George Pear
Origin and History Described by Diel of Stuttgart, Germany, in 1812 as a French pear originated on the Moselle.
Tree Not described in source.
Fruit
Size and Form Above medium and often larger, very long and always variable. Often of Calebasse form, obtuse and contorted; sometimes ovate and regular in outline.
Skin Thin and rough, greenish. Much stained with gray around the calyx. Covered with large brown dots and scaly patches of russet.
Flesh and Flavor White, fine, and melting. Juice abundant, saccharine, acid and vinous, pleasantly perfumed.
Stem, Cavity, Calyx, Basin, Core, and Seeds Not described in source.
Season Mid-September.
Quality and Uses First quality.
Subtypes and Variants Not described in source.
Source U.P. Hedrick, The Pears of New York (1921). Original description: Leroy, Dict. Pom. 2:617, fig. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Saint George.
- Leroy Diet. Pom. 2:617, fig. 1869.
The Saint George was described by Diel, Stuttgart, Ger., in 1812, as a French pear originated on the Moselle. Fruit above medium and often larger, very long and always variable, often of Calebasse form, obtuse and contorted, sometimes ovate and regular in outline; skin thin, rough, greenish, much stained with gray around the calyx and covered with large brown dots and scaly patches of russet; flesh white, fine, melting, juice abundant, saccharine, acid and vinous, pleasantly perfumed; first; mid-Sept.