Saint Louis
PearSaint Louis
Origin / History
Found in the ancient fruit garden of the Horticultural Society of Angers, France, without any record of origin. The variety is cited as Leroy, Dict. Pom. 2:634, fig. 1869. It is included in U.P. Hedrick's The Pears of New York (1921).
Tree
Not described in source.
Fruit
Size: Fruit medium or below.
Form: Globular-ovate, somewhat bossed.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Yellow-ochre all over, more or less carmined on the face turned to the sun.
Dots: Sprinkled with dots and very small specks of fawn.
Flesh and flavor: Flesh white, rather coarse, semi-melting. Juice abundant, rather saccharine, sweetish, without any appreciable perfume. Quality: third.
Core and seeds: Not described in source.
Season
Ripens in the latter part of August.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Saint Louis.
- Leroy Dict. Pom. 2:634, fig. 1869.
Found in the ancient fruit garden of the Horticultural Society of Angers, Fr., and without any record of origin.
Fruit medium or below, globular-ovate, somewhat bossed, yellow-ochre all over, sprinkled with dots and very small specks of fawn, more or less carmined on the face turned to the sun; flesh white, rather coarse, semi-melting; juice abundant, rather saccharine, sweetish, without any appreciable perfume; third; latter part of Aug.