Saint Germain du Tilloy
PearSaint Germain du Tilloy
Origin/History
The origin of this pear is unknown, though Leroy thought that its name indicated origin in the Department of the Nord, where it formerly existed in important nurseries and where are two towns bearing the name Tilloy.
Tree
Not described in source.
Fruit
Size and Form: Medium and above; long-conic or cylindrical-conic, very obtuse, rather variable in shape.
Skin: Golden-yellow, clouded with olive-yellow, covered with gray dots and speckles. Always rather squamose. More or less washed with cinnamon-russet on the side next the sun.
Flesh and Flavor: White, semi-fine and semi-melting, gritty at center. Juice abundant, sugary, acidulous, aromatic.
Quality: First
Season
Mid-October to end of November.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Reference: Leroy Dict. Pom. 2:626, 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 Germain du Tilloy.
i. Leroy Dict. Pom. 2:626, fig. 1869.
The origin of this pear is unknown though Leroy thought that its name indicated origin in the Department of the Nord where it formerly existed in important nurseries and where are two towns bearing the name Tilloy.
Fruit medium and above, long-conic or cylindrical-conic, very obtuse, rather variable, golden-yellow, clouded with olive-yellow, covered with gray dots and speckles, always rather squamose, more or less washed with cinnamon-russet on the side next the sun; flesh white, semi-fine and semi-melting, gritty at center; juice abundant, sugary, acidulous, aromatic; first; mid-Oct. to end of Nov.