Therese Appert

Pear

Therese Appert

Origin / History

First fruited in 1861 from seed of Beurre Clairgeau by André Leroy, Angers, France (Hedrick). Downing introduces it as "a new variety raised by Andre Leroy, Angers, France," without specifying parentage. Leroy published the variety in his Dictionnaire de Pomologie (2:699, fig., 1869); Downing figured it in the second appendix to Fruits and Fruit Trees of America (136, fig., 1872). Thomas identifies it simply as new and French.

Tree

Vigorous and productive. Downing characterizes the tree as "strong, vigorous, an abundant bearer." Hedrick concurs: "vigorous, productive."

Fruit

Size and Form: Medium. Downing describes the form as "rather long pyriform to roundish obovate pyriform, a little obtuse." Hedrick gives "oblong, turbinate." Thomas describes it as "pyriform." The sources collectively suggest a variable elongated pear shape, ranging from long-pyriform to obovate-pyriform or turbinate.

Stem: Short, a little (or a trifle) inclined (Downing, Hedrick).

Cavity: Small; Downing adds that the cavity is often entirely absent.

Calyx: Open (Downing, Hedrick).

Basin: Shallow (Hedrick); Downing gives "rather shallow, smooth."

Skin: The sources differ on color. Downing describes the skin as deep yellow, partially netted, dotted, and patched with russet, with sometimes a shade of rich brownish red on the sun-exposed side. Thomas similarly gives "deep yellow with some russet, a rich brown cheek." Hedrick, by contrast, describes the skin as yellowish-orange, washed with vermilion — giving a warmer, more orange-red appearance with no mention of russet netting or patching.

Flesh and Flavor: Whitish-yellow (Downing, Hedrick). Juicy and melting (all three sources). Downing adds "half fine" in texture and characterizes the flavor as sweet and slightly vinous. Hedrick describes the flesh as very juicy, very sweet, and aromatic. Thomas: juicy, melting.

Quality: Very good (all three sources).

Season

September (all three sources).

Uses

Not described in source.

Subtypes / Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 3 period pomological works

View original book sources (3)

Therese Appert.

A new variety raised by Andre Leroy, Angers, France. Tree strong, vigorous, an abundant bearer.

Fruit medium, rather long pyriform to roundish obovate pyriform, a little obtuse; skin deep yellow, partially netted, dotted, and patched with russet, sometimes a shade of rich brownish red in the sun; stalk short, a little inclined; cavity small, often without; calyx open; basin rather shallow, smooth; flesh whitish yellow, half fine, juicy, melting, sweet, slightly vinous; very good. September.

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

Therese Appert.

i. Leroy Dict. Pom. 2:699, fig. 1869. 2. Downing Fr. Trees Am. 2d App. 136, fig. 1872.

First fruited in 1861 from seed of Beurre Clairgeau by André Leroy, Angers, Fr. Tree vigorous, productive. Fruit medium, oblong, turbinate, yellowish-orange, washed with vermilion; stem short, a trifle inclined; cavity small; calyx open; basin shallow; flesh whitish-yellow, very juicy, very sweet, aromatic; very good; Sept.

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

Therese Appert. Medium, pyriform, deep yellow with some russet, a rich brown cheek; juicy, melting; very good. September. New. French.

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