Yat
PearYat
Origin / History
Originated in Holland (Downing). Said to have been brought to England from Holland about 1770 by Thomas Harvey (Hedrick). Not to be confused with the Grise-Bonne (Hedrick). Downing rates it "of little value"; Hedrick reports it as of first quality by Mas, as highly estimable by the Germans, and as an excellent early pear by Hogg.
Tree
Tree large, vigorous, hardy, very productive (Hedrick); vigorous (Downing). Young wood reddish yellow brown (Downing).
Fruit
Size: Small; variable, small to above medium (Hedrick).
Form: Obovate-pyriform to oblong-turbinate; Thomas gives turbinate.
Stem: Rather long, slender, obliquely inserted without depression, often by a fleshy protuberance.
Cavity: Stem inserted without depression.
Calyx: Small, open.
Basin: Shallow.
Skin: Green, thickly covered with russet (Hedrick); brown russet in the sun (Downing, Thomas). Sometimes colored brownish red when exposed to the sun (Hedrick).
Dots: Numerous, gray (Hedrick); some large, round, light-colored specks (Downing).
Flesh and flavor: Flesh white, tender, melting, juicy. Flavor sweet, rich, sugary, and highly perfumed. Thomas notes it rots at the core.
Core and seeds: Not described in source.
Season
August and September (Hedrick); September (Downing and Thomas). Rots quickly (Downing).
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
Nursery Catalog Sources
Found in 2 catalogs (1849–1900) from Massachusetts
- Hovey & Co. , Cambridge , Massachusetts — 1849
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Yat.
Yutte. Graue Sommer Butterbirne. Beurré Gris d'Été. Jutjesbirne. De Hollande. Jut-peer. Gute Graue. Jutte.
Originated in Holland, of little value. Tree vigorous. Young wood reddish yellow brown.
Fruit small, obovate pyriform, green, with some large, round, light-colored specks, brown russet in sun. Flesh white, tender, juicy, sweet. Rots quickly. September.
— John J. Thomas, The American Fruit Culturist (1903)Yat. Small, turbinate, brown russet; juicy, perfumed—rots at core. September.
— U.P. Hedrick, The Pears of New York (1921)Yat.
- Lindley Guide Orch. Card. 351. 1831. 2. Leroy Dict. Pom. 2:762, fig. 1869. Cute Graue. 3. Liegel Syst. Anleit. 124. 1825. Beurre Gris d'Ete de Hollande. 4. Mas Le Verger 2:85, fig. 41. 1866-73. Beurre Gris d'Ete. 5. Guide Prat. 70, 245. 1876.
This pear is said to have been brought to England from Holland about 1770 by Thomas Harvey. It is not to be confused with the Grise-Bonne. Tree large, vigorous, hardy, very productive. Fruit variable, small to above medium, obovate-pyriform to oblong-turbinate, green, thickly covered with russet, sprinkled with numerous gray specks, sometimes colored brownish-red when exposed to the sun; calyx small, open, set in a shallow basin; stem rather long, slender, obliquely inserted without depression and often by a fleshy protuberance; flesh white, tender, melting, juicy with a rich, sugary and highly perfumed flavor; rated as of little value by Downing, of first quality by Mas, as highly estimable by the Germans, and as an excellent early pear by Hogg; Aug. and Sept.