Pear - Beurre Giffard
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Pyrus communis
Pear - Beurre Giffard

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Also called just Giffard Pear. Chance seedling discovered by Nicolas Giffard, Foussieres, France, 1825. Introduced to the U.S. about 1850. Flesh - white, tender, and juicy, with a sprightly, vinous flavor, and somewhat of a spicy perfume. The tree is remarkably distinct in its growth, wood, and foliage, - readily distinguished from all others. The young shoots are long and the bark is reddish-brown; the leaves small, with very long and slender leaf-stalks, and large stipules. Was recommended by U.P. Hedrick, author of Pears of New York, which was published in 1921.

These pears ripen early. These need to be picked when still green as they ripen from the inside out.

The medium to large fruits, up to 2½ inches long, ripen to yellow-green. They have red blushing and dots.

Considered a premium quality pear, this is very aromatic. It is recommended for dessert and eating fresh. The crisp textured flesh is very juicy, melting, and tender. It has a distinctive, rich flavor. The white flesh has yellow tinges. It is fine grained except at the center.


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