D’Amboise. 1. Decaisne & Naudin Man. Amat. Jard. 4:464.
Fruit medium, oblate or turbinate, greenish-yellow, washed with very bright red, marked with brown around the stem; flesh very white, sweet, without scent.
D’Arad. 1. Mas Pom. Gen. 5:187, fig. 382. 1880.
A Hungarian variety; probably originated in the County of Arad in the west of Transylvania. Fruit medium, an almost perfect ellipsoid; skin rather thick, water-green, often nearly covered with brown-russet; flesh yellowish, semi-fine, buttery, melting, full of richly saccharine juice, vinous and perfumed; good; Sept.
D’Auch. 1. Lindley Guide Orch. Gard. 397. 1831. 2. Decaisne & Naudin Man. Amat. Jard. 4:473.
This pear greatly resembles Colmar in almost every respect and has often been confused with it. It is, however, more full next the stalk and arrives at maturity somewhat later and its flesh has a higher flavor. D’Auch was introduced into England before 1817 by the Duke of Northumberland. Fruit very large, long, bossed, irregular, obtuse; skin a lively yellow washed with orange-red; flesh breaking, sweet; not high in quality.
D’Œuf. 1. Duhamel Trait Arb. Fr. 2:157. 1768. 2. Leroy Dict. Pom. 2:470, fig. 1869. 3. Guide Prat. 55, 256. 1895.
A Swiss pear largely grown in the neighborhood of Basle. The botanist Valerius Cordus described it in 1561. Fruit small, oval, greenish-yellow, strewed with gray-russet dots, more or less tinged with red on the side of the sun; flesh white and semi-fine, semi-breaking or melting, rich, sugary, musky; juice abundant; second; Aug.
Daimyo. 1. W. N. Y. Hort. Soc. Rpt. 129. 1888. 2. Guide Prat. 105. 1895.
A Japanese variety. Fruit medium, roundish-pyriform, clear yellow with minute pale or brownish dots; stem long, curved, slender, set in a slight depression; calyx open, in a shallow basin; flesh white, coarse, crisp; poor; Oct. and Nov.