This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, very large, three inches and a quarter wide, and three inches high; turbinate; a little uneven in its outline, and more swollen on one side than the other. Skin, dark greenish yellow, very much covered with ashy grey russet near the stalk, and almost entirely covered with lively red next the sun. Eye, small, half open, with short horny segments, set in a wide and deep basin. Stalk, about an inch long, stout, fleshy at the base, and obliquely inserted. Flesh, white, tender, melting, buttery, very juicy, sweet, and rich, with a fine anise aroma.
A very large and handsome fruit; ripe during September, and then blets very rapidly.
Fruit, large, three inches and a half long, and about the same in diameter; roundish obovate. Skin, at first deep green, thickly covered with grey russet, becoming of a lemon yellow colour as it attains maturity. Eye, large and open, with short stunted segments. Stalk, very short and slender, not more than half an inch long, inserted in a small and uneven cavity. Flesh, fine-grained, buttery, and melting, slightly gritty at the core, remarkably juicy, sugary, and perfumed.
A first-rate dessert pear; ripe in the end of October, and lasting in use till Christmas. The tree is very hardy, a vigorous grower, and an abundant bearer.
It was raised by M. Boisbunel, of Rouen, from seed sown in 1846, and first produced fruit in 1858.
Fruit, small, regularly pyriform. Skin, very smooth, of a pale greenish yellow colour at first, which changes as it ripens to a beautiful deep waxen yellow, and with a faint tinge of red on the side exposed to the sun. Eye, open, with stout erect segments, and placed even with the surface.
Stalk, from an inch and a half to an inch and three-quarters long, stout and fleshy at the insertion, where it is attached to the fruit without depression. Flesh, white, tender, juicy, sugary, and pleasantly flavoured, but soon becomes mealy.
This is one of the earliest summer pears. It ripens in July, and is called Amiré Joannet from being ready for use in some parts of France about St. John's Day, the 24th of June (old style, July 5th). The tree is of small growth, and for standards should be grown on the pear, although for dwarfs it succeeds equally well on the quince.
Fruit, about medium size, two inches and a quarter broad, and about the same in height; roundish obovate or bergamot-shaped. Skin, smooth, of a deep lively green colour at first, but changing as it ripens to yellowish green, with a slight tinge of red next the sun, and strewed with brown russet clots. Eye, large and open, with stout, broad segments, and set in a moderately deep basin. Stalk, from half an inch to an inch long, stout and fleshy at the insertion. Flesh, white, slightly gritty, but juicy and melting, with a rich, sugary, aromatic, and musky flavour, supposed by some to resemble that of the pine-apple : hence the name.
This is an excellent dessert pear, ripe during the end of September, but does not continue long.
The Passe Colmar is sometimes found under this name, but they are totally distinct varieties, and it is very different from the Beurré Ananas of the Belgian penologists. This is the Ananas of Knoop.