Sanguinole

Sanguinole Pear

Origin/History

An ancient pear of uncertain geographic origin. According to Hedrick, it was known in Germany as early as 1500, and was imported to France from Switzerland, per the account of Claude Mollet (1810). Bunyard confirms it "has been known for several centuries and is still occasionally met with in orchards of cider fruit." Downing describes it as "an ancient Pear, of unknown origin." It is of interest primarily as a curiosity on account of the remarkable color of its flesh. Bunyard notes that several varieties of pears share this curious beetroot-colored flesh, drawings of which may be seen in Decaisne's Jardin Fruitier, vol. VI, plates 13 and 14.

Tree

(Bunyard.) Growth vigorous, little spreading; fertility great.

Fruit

Size: Sources are in close agreement. Downing gives small to medium; Hedrick gives below medium or small, variable; Bunyard gives small, approximately 2 inches by 1¾ inches.

Form: Sources differ somewhat. Downing describes the form as roundish. Hedrick gives turbinate-obtuse or globular, bossed. Bunyard gives round conical, even.

Stem: (Bunyard.) Very long and slender, set in a slight cavity.

Cavity: (Bunyard.) Slight.

Calyx/Eye: (Bunyard.) Wide open, on a level.

Basin: Not described in source.

Skin: Sources differ on ground color. Downing describes the skin as pale yellow, becoming brownish in the sun, with irregular-shaped brown dots and specks. Hedrick describes it as rather thick and rough, green dotted with gray and red, sprinkled with streaks and patches of russet, and sometimes slightly carmined on the face exposed to the sun. Bunyard describes it as rough, bronzed russet with a slight red cheek. All three sources agree the surface is rough.

Flesh/Flavor: Sources diverge on texture and color intensity. Downing describes the flesh as white, tinged with red, juicy, and melting, rating it Good. Hedrick describes the flesh as transparent and red, semi-fine, semi-breaking, juicy, saccharine, acidulous, more or less musky, and agreeable, rating it second quality and sometimes third; he notes the flesh decomposes rapidly. Bunyard describes the flesh as firm, wine red, gritty, and slightly sweet.

Core/Seeds: Not described in source.

Season

August and September (Hedrick; Bunyard). Downing gives September. Hedrick notes the flesh decomposes rapidly after picking.

Uses

Downing recommends it only as an amateur curiosity and describes it as desirable only on that basis. Bunyard classifies it as culinary. Hedrick regards it as of consequence only on account of the unusual color of its flesh.

Subtypes/Variants

Bunyard notes that there are several varieties of pears sharing this distinctive beetroot-colored flesh, distinguishable from one another; illustrations of these may be found in Decaisne's Jardin Fruitier, vol. VI, plates 13 and 14.