Gieser-Wildeman pear
The Gieser-Wildeman pear is a type of pear ( Pyrus communis ), specifically a cooked pear .
description
The fruits of the Gieser-Wildeman pear are small and brown-yellow with a hard skin and lots of brown rust spots. The variety is considered a very good cooking pear. The pulp is white and grainy (due to stone cells ) and turns red after several hours of cooking. The taste is slightly sweet.
The variety is a self-pollinator .
harvest
It is harvested from mid-September to early October and can be kept until January. The tree alternately bears a lot or very little fruit every year. This can be counteracted by strong pruning in years with a lot of yield.
origin
The variety was bred by Mr. Wildeman from Gorinchem (Netherlands) and first marketed in 1850. The Gieser-Wildeman is currently the most widely grown cook pear variety in the Netherlands. The cultivation area of the Gieser Wildeman pear plantations in the Netherlands is more than 350 hectares with a total cultivation area of pears of 5939 hectares (1998).
Individual evidence
- ^ A b c Johann-Heinrich Rolff: Fruit types - variety names and synonyms. Volume 2: The Pear. Over 1700 old and new variety names, over 2300 synonyms, double names and foreign names. Self-published, Kiefersfelden 2002, ISBN 3-8311-1812-4 , p. 90.
- ↑ CBS Nederlands: statistical bulletin 54e jaargang no. 49 / December 17, 1998 ( Memento of the original from July 28, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
