Souvenir de Gaëte
PearSouvenir de Gaëte
Origin and History
M. Ruillé de Beauchamp obtained the Souvenir de Gaëte from seed of the Beurré de l'Assomption. It received the recommendation of the pomological committee of the Horticultural Society of Paris.
Tree
Not described in source.
Fruit
Size and Form Above medium and sometimes large. Form irregular turbinate or ovate, mammillate at the top and ventriculated at the middle.
Skin Bright yellow, finely dotted and streaked with fawn, and extensively washed with tender rose on the cheek opposed to the sun.
Flesh and Flavor Flesh white, very fine, melting, and free from granulations. Juice very abundant, saccharine, refreshing, and vinous with a characteristic perfume and flavor.
Season
October
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Other
Quality rating: First (indicating highest dessert quality).
Source: U.P. Hedrick, The Pears of New York (1921); originally described in Leroy, Dict. Pom. 2:671, fig. (1869).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Souvenir de Gaëte.
- Leroy Dict. Pom. 2:671, fig. 1869.
M. Ruillé de Beauchamp obtained the Souvenir de Gaëte from seed of the Beurré de l'Assomption. It received the recommendation of the pomological committee of the Horticultural Society of Paris.
Fruit above medium and sometimes large, irregular turbinate or ovate, mammillate at the top and ventriculated at the middle, bright yellow, finely dotted and streaked with fawn and extensively washed with tender rose on the cheek opposed to the sun; flesh white, very fine, melting and free from granulations; juice very abundant, saccharine, refreshing and vinous with a characteristic perfume and flavor; first; Oct.