Trout pear
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The trout pear (often just trout, otherwise also called autumn trout pear or basin pear ) is a type of pear ( Pyrus communis ) of unclear origin. Johann Ludwig Christ described the variety in 1797 in the manual on fruit tree cultivation and fruit theory as the “German national fruit ”, although a trout pear is said to have been mentioned for the first time in France as early as 1670.
The trees grow moderately strong with sloping branches that form a slender crown. The leaves are very hairy when they shoot. The flowering time is late.
The visually very appealing variety owes its name to the many large, red-fringed dots on the shell, which are reminiscent of trout skin . The basic color is light green to light yellow, the surface color clearly orange to dark red. The medium-sized fruit, the shape of which varies between circular and pear-shaped, has a white, buttery, melting, juicy flesh and is classified by Diel (1806) as a pear “of the very highest order ”. The taste is sweet, slightly sour and pleasantly aromatic in a warm location. The fruits ripen in early October and can be consumed from late October to late November.
Optimal fruit quality is only achieved in fertile, warm locations. In order not to increase the high susceptibility to scab caused by the variety, wind-open, free locations should be preferred. The need for warm locations and the susceptibility to scab have made this pear variety, which used to be widespread, rare, although the appearance and taste fully meet today's requirements.
The trout pear is probably one of the parents of the ' Nordhäuser Winterforellenbirne ' (1864) and can possibly be confused with the ' Guten Luise von Avranches ', with ' Sterckmans Butterbirne ' and with the ' Veldenzer ' (bitter taste).
supporting documents
- Walter Hartmann (Ed.): Color Atlas of Old Fruit Types. 2nd, heavily revised edition. Ulmer, Stuttgart 2003, ISBN 3-8001-4394-1 , p. 199.
Web links
- Index card of the variety in the BUND Lemgo fruit variety database
