Sans Peau
PearSans Peau
Origin / History
Sans Peau is a foreign variety of ancient and uncertain origin. According to Hedrick, the first certain French description was written by La Quintinye in 1690, and the variety was figured by Duhamel (Traité des Arbres Fruitiers 2:150, Pl. XIII, 1768). Elliott characterizes it as an old variety. The name "Skinless" is a translation of the French "Sans Peau" / "Poire sans Peau," referring to the variety's remarkably thin skin.
Tree
Growth very vigorous and erect (Thomas). Leaves flat and wavy (Thomas). It is a profuse bearer, bearing in clusters and very regularly, with the fruit always fair (Downing, Thomas). On rich, deep, strong, clayey soils it is productive and often "best" (Elliott).
Fruit
Size: Below medium size to small (Downing, Hedrick); rather small (Thomas); small (Elliott).
Form: Long pyriform (Downing); the body conic-ovate and regular (Thomas); oblong pyriform (Elliott); ovate, more or less long but always regular (Hedrick).
Stem: Long, slender, and curved (Downing, Elliott, Thomas); Thomas gives the stalk as about an inch and a half long.
Cavity: Inserted in a very trifling, very small cavity (Downing, Thomas).
Calyx: Closed (Downing, Elliott); closed or erect (Thomas).
Basin: Set in a small basin (Downing); basin minute and slightly ridged (Thomas).
Skin: Very smooth and exceedingly thin — the variety's defining feature (Downing, Thomas). Hedrick describes it as exceedingly thin and slightly rough to the touch. Color: pale green becoming light yellow, speckled with light red in the sun (Downing); yellowish green, often dotted with reddish brown in the sun (Thomas); pale greenish yellow with light red specks in the sun (Elliott); yellow-white, sprinkled with dots of darker green and often washed with pale rose on the sun-exposed side, on which side the dots are gray (Hedrick).
Flesh / Flavor: Flesh white (Downing, Elliott); yellowish (Hedrick). Juicy, half melting (Downing, Thomas); coarse, melting, watery (Hedrick). Juice sufficient, saccharine, acidulous (Hedrick). Flavor sweet and slightly perfumed (Downing, Thomas); Hedrick notes it as feebly perfumed; Downing calls it a delicate perfumed flavor. Rated "Good" (Downing, Thomas) and "second" quality (Hedrick); Downing notes it is not first-rate but is esteemed by many.
Core / Seeds: Not described in source.
Season
Ripens middle of August (Downing); early August (Elliott); August, season "second" (Hedrick). Thomas states it ripens immediately after the Madeleine, or two weeks after harvest.
Uses
A dessert pear; esteemed by many despite not being first-rate (Downing).
Subtypes / Variants
Not described in source.
Other
Downing notes it bears in clusters and very regularly.
Book Sources
Described in 4 period pomological works
- Hedrick, The Pears of New York (1921)
- Downing, Fruits and Fruit Trees of America (1900) — listed as Skinless
- Elliott, The Western Fruit Book (1865) — listed as Skinless
- Thomas, The American Fruit Culturist (1903) — listed as Skinless
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Skinless.
Poire sans Peau. Sanspeau. Frühe Rousselet. Fleur de Guignes. Precoce de Glady.
The Skinless is a very nice little Pear, with a remarkably thin, smooth skin, and a delicate perfumed flavor. It bears in clusters, and very regularly. It is not first-rate, but is esteemed by many.
Fruit below medium size, long pyriform. Skin very smooth and thin, pale green, becoming light yellow, speckled with light red in the sun. Stalk long, slender, curved, inserted in a very trifling cavity. Calyx closed, set in a small basin. Flesh white, juicy, half melting, with a sweet and slightly perfumed flavor. Good. Middle of August.
— U.P. Hedrick, The Pears of New York (1921)Sans Peau.
- Duhamel Trait. Arb. Fr. 2:150, Pl. XIII. 1768. 2. Hogg Fruit Man. 644. 1884. Skinless. 3. Downing Fr. Trees Am. 856. 1869.
Of ancient and uncertain origin; the first certain French description was written by La Quintinye in 1690. Fruit below medium or small, ovate, more or less long but always regular; skin exceedingly thin, and slightly rough to the touch, yellow-white, sprinkled with dots of darker green and often washed with pale rose on the sun-exposed side on which the dots are gray; flesh yellowish, coarse, melting, watery; juice sufficient, saccharine, acidulous, feebly perfumed; second; Aug.
— F.R. Elliott, The Western Fruit Book (1865)Skinless.
Sanspeau, | Poire Sans Peau, | Fleur de Guignes.
Foreign. An old variety, that on rich, deep, strong, clayey soils is productive, and often "best." Fruit, small, oblong pyriform, pale greenish yellow, light red specks in sun; stem, long, slender; calyx, closed; flesh, white, juicy. Early August.
— John J. Thomas, The American Fruit Culturist (1903)Skinless. (Sanspeau.) Rather small, long pyriform, body conic-ovate, regular; skin smooth, very thin, yellowish green, often dotted with reddish brown in the sun; stalk about an inch and a half long, slender, curved, cavity very small; calyx closed or erect, basin minute, slightly ridged; flesh half melting, juicy, with a sweet, slightly perfumed, good flavor. Ripens immediately after the Madeleine, or two weeks after harvest. Growth very vigorous, erect, leaves flat, wavy. A profuse bearer; fruit always fair. Fig. 689.