Saint Lezin
PearSaint Lezin
Origin / History
First among French pomologists to mention it was Claude Saint-Étienne, in 1670. Hedrick cites Leroy, Dictionnaire de Pomologie 2:632, with figure (1869), and Hogg, Fruit Manual 642 (1884). Downing's 1900 entry credits its description to Hogg.
Tree
Not described in source.
Fruit
Size: Large to very large (Hedrick); very large (Downing, credited to Hogg).
Form: Pyriform, but variable.
Stem: Long.
Cavity: Not described in source.
Calyx: Open.
Basin: Not described in source.
Skin: Dull greenish yellow, covered with flakes of russet (Downing); green clouded with pale yellow (Hedrick).
Dots: Small, gray specks.
Flesh and flavor: Flesh white, semi-fine, semi-breaking (Hedrick); firm, crisp, juicy, sweet (Downing). Juice plentiful, but "deficient in sugar and without perfume" (Hedrick). Hedrick rates it "second for dessert."
Core and seeds: Not described in source.
Season
September and October.
Uses
A cooking pear (Downing). Good for stewing (Hedrick); second for dessert (Hedrick).
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
Nursery Catalog Sources
Found in 1 catalog (1849) from Massachusetts
- Hovey & Co. , Cambridge , Massachusetts — 1849
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Saint Lezin.
Fruit very large, pyriform. Skin dull greenish yellow, covered with flakes of russet. Stalk long. Calyx open. Flesh firm, crisp, juicy, sweet. A cooking Pear. September, October. (Hogg.)
— U.P. Hedrick, The Pears of New York (1921)Saint Lezin.
- Leroy Dict. Pom. 2:632, fig. 1869.
- Hogg Fruit Man. 642. 1884.
First among French pomologists to mention it was Claude Saint-Étienne, in 1670.
Fruit large to very large, pyriform but variable, green clouded with pale yellow, dotted with small gray specks; flesh white, semi-fine, semi-breaking; juice plentiful, but deficient in sugar and without perfume; second for dessert, but good for stewing; Sept. and Oct.