Superfondante

Pear

Superfondante

Origin/History

Received by Simon-Louis Frères, Metz, Lorraine, from Italy (Hedrick). First noted in American pomological literature by Kenrick in 1841 (American Orchardist, p. 153).

Tree

Not described in sources.

Fruit

Size and Form: Medium in size, obovate in shape.

Stem: Not described in sources.

Cavity: Not described in sources.

Calyx: Not described in sources.

Basin: Not described in sources.

Skin: Smooth; pale yellow ground, marked with a few russet dots and sometimes with russet patches (Hedrick). Downing describes the russet markings without specifying dots; Thomas notes only the pale yellow color.

Flesh and Flavor: White, buttery, and melting. Quality rated "good" by Downing and Thomas; "very good" by Hedrick.

Core/Seeds: Not described in sources.

Season

October.

Uses

Not described in sources.

Subtypes/Variants

Not described in sources.

Book Sources

Described in 3 period pomological works

View original book sources (3)

SUPERFONDANTE.

Fruit of medium size, obovate. Skin smooth, pale yellow, marked with russet. Flesh white, buttery, melting and good. October.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Superfondanta.

Kenrick Am. Orch. 153. 1841.

Received by Simon-Louis Bros., Metz, Lorraine, from Italy.

Fruit medium, obovate, smooth, pale yellow, marked with a few dots and sometimes marked with russet; flesh white, buttery, melting, very good; Oct.

— U.P. Hedrick, The Pears of New York (1921)

Superfondante. Medium, obovate, pale yellow; buttery, melting; good. October.

— John J. Thomas, The American Fruit Culturist (1903)

Superfondanta