Saint Pere
PearSaint Pere
Origin and History
The origin of Saint Pere is ancient and indeterminate. The name "Holy Father" (Poire de Saint Pere) suggests Italian origin. The synonyms Bugiada d'Hiver des Italiens and Brute-Bonne de Rome have been applied to this variety, though these identifications are considered doubtful.
Tree
Not described in source.
Fruit
Size and Form: Above medium in size, often larger. Form is sometimes conic-pyriform and sometimes ovate-pyriform, but frequently irregular in outline.
Skin: Yellow, much mottled with gray-russet. Surface sprinkled with very many and rather large brown dots.
Flesh and Flavor: White, coarse, watery, semi-breaking, juicy. Wanting in sugar, often acrid, without perfume.
Stem, Cavity, Calyx, Basin: Not described in source.
Core and Seeds: Not described in source.
Season
February to April.
Uses
First for cooking purposes.
Subtypes and 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 Pere. i. Leroy Diet. Pom. 2:638, fig. 1869. Poire de Saint Pere. 2. Guide Prat. 82, 253. 1895.
The origin of Saint Pere is ancient and indeterminate. Without accepting the doubtful synonyms of Bugiada d'Hiver des Italiens and Brute-Bonne de Rome which have been applied to it, we may judge from its name, Holy Father, that it came from Italy.
Fruit above medium and often larger, sometimes conic-pyriform and sometimes ovate-pyriform, but irregular in outline, yellow, much mottled with gray-russet, sprinkled with very many and rather large brown dots; flesh white, coarse, watery, semi-breaking, juicy, wanting in sugar, often acrid, without perfume; first for cooking purposes; Feb. to Apr.