Saint Lezin
PearSaint Lezin
Origin/History
First among French pomologists to mention Saint Lezin was Claude Saint-Étienne, in 1670. References include Leroy, Dict. Pom. 2:632, fig. 1869, and Hogg, Fruit Man. 642, 1884.
Tree
Not described in source.
Fruit
Size and Form: Large to very large, pyriform, though Hedrick notes the shape is variable.
Stem: Stalk long (Downing).
Cavity: Not described in source.
Calyx: Open (Downing).
Basin: Not described in source.
Skin: The two sources describe the skin differently. Downing gives it as dull greenish yellow, covered with flakes of russet. Hedrick describes it as green clouded with pale yellow, dotted with small gray specks.
Flesh/Flavor: Hedrick describes the flesh as white, semi-fine, and semi-breaking, with juice plentiful but deficient in sugar and without perfume. Downing, drawing on Hogg, describes the flesh as firm, crisp, juicy, and sweet — conflicting with Hedrick on the matter of sweetness.
Core/Seeds: Not described in source.
Season
September and October.
Uses
Good for stewing (Hedrick); Downing classes it as a cooking pear. Hedrick rates it second quality for dessert.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
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.