Suprême Coloma
PearSuprême Coloma
Origin and History
Count Coloma of Mechlin, Belgium, created seed beds in 1786. From these beds came the Suprême Coloma, a fruit of exquisite flavor.
Tree
Not described in source.
Fruit
Size and Form: Above medium; ovate, shortened, obtuse.
Skin: Delicate, olive-yellow, always mottled with greenish-russet and thickly covered with brown dots.
Stem: Not described in source.
Cavity and Calyx Basin: Not described in source.
Flesh and Flavor: Whitish, fine, melting, nearly free from grit, very full of saccharine juice, acidulous, with a special perfume of much delicacy.
Core and Seeds: Not described in source.
Season
October.
Quality and Uses
First quality.
References
- Mas Le Verger 3:Pt. 2, 49, fig. 121. 1866-73.
- Kofertscher.
- Downing Fr. Trees Am. 796. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Suprême Coloma.
- Mas Le Verger 3:Pt. 2, 49, fig. 121. 1866-73. Kofertscher.
- Downing Fr. Trees Am. 796. 1869.
Count Coloma, Mechlin, Bel., made seed beds in 1786. From these beds came the Suprême Coloma, a fruit of exquisite flavor. Fruit above medium, ovate, shortened, obtuse; skin delicate, olive-yellow, always mottled with greenish-russet and thickly covered with brown dots; flesh whitish, fine, melting, nearly free from grit, very full of saccharine juice, acidulous, with a special perfume of much delicacy; first; Oct.