Semis d'Échasserie
PearSemis d'Échasserie
Origin and History
Obtained by M. Pariset of Ain, France, from a seed bed established in 1840. First published in 1862. Reference: Mas Pom. Gen. 7:188, fig. 580. 1881.
Tree
Not described in source.
Fruit
Size and Form: Below medium. Globular-ovate; symmetrical in contour.
Skin: Rather thick and rough to the touch. Yellow-green passing to bright yellow at maturity; tinged with earthy-red on fruits well exposed to the sun.
Flesh and Flavor: A little coarse, semi-breaking. Rather full of saccharine juice. Slightly gritty about the core. Insufficiently perfumed. Quality second.
Stem: Not described in source.
Cavity and Calyx Basin: Not described in source.
Core and Seeds: Not described in source.
Season and Storage
December and January.
Uses
Not described in source.
Subtypes and Variants
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)Semis d'Échasserie.
i. Mas Pom. Gen. 7:188, fig. 580. 1881.
Obtained by M. Pariset, Ain, Fr., from a seed bed made in 1840. It was first published in 1862. Fruit below medium, globular-ovate, symmetrical in contour; skin rather thick and rough to the touch, yellow-green passing to bright yellow at maturity, tinged with earthy-red on fruits well exposed to the sun; flesh a little coarse, semi-breaking, rather full of saccharine juice, slightly gritty about the core, insufficiently perfumed; second; Dec. and Jan.