Sainte Therese
PearSainte Therese
Origin/History
Raised by André Leroy in Angers, France. It first fruited in 1863.
Tree
Not described in source.
Fruit
Size and Form: Medium, often larger; ovate, irregular and rather long. The fruit is consistently asymmetrical, always larger on one side than on the other.
Skin: Water-green, dotted and mottled with russet and stained with patches of fawn.
Stem: Not described in source.
Cavity: Not described in source.
Calyx and Basin: Not described in source.
Flesh: White, fine, melting.
Juice and Flavor: Very abundant juice, very saccharine, perfumed, possessing an agreeably acid flavor.
Core and Seeds: Not described in source.
Season
Latter half of October.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Source: Hedrick, U.P. The Pears of New York. 1921. Entry references Leroy, Dict. Pom. 2:642, fig. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Sainte Therese.
- Leroy Dict. Pom. 2:642, fig. 1869.
Raised by André Leroy, Angers, Fr. It first fruited in 1863. Fruit medium and often larger, ovate, irregular and rather long, always larger on one side than on the other, water-green, dotted and mottled with russet and stained with patches of fawn; flesh white, fine, melting; juice very abundant, very saccharine, perfumed and possessing an agreeably acid flavor; latter half of Oct.