Parsonage. 1. Downing Fr. Trees Am. 530. 1857. 2. Ibid. 828. 1869.
Originated at New Rochelle, N. Y. Fruit medium to large, obovate-obtuse-pyriform, often inclined, orange-yellow, rough, generally shaded with dull crimson, netted and patched with russet and thickly sprinkled with russet dots; flesh white, slightly coarse, somewhat granular, juicy, melting, with a refreshing vinous flavor; good; Sept.
Passa-tutti. 1. Christ Handb. 497. 1817. 2. Guide Prat. 101. 1876.
An Italian autumn pear. Fruit medium, obtuse-pyriform, greenish-yellow, much covered with yellowish-gray russet, lighter yellow on the sunny side, with some red blush; flesh agreeable, with a Muscat flavor; third; Nov. and Dec.
Passans du Portugal. 1. Mag. Hort. 4:390. 1838. 2. Hogg Fruit Man. 626. 1884.
Passans du Portugal would seem from its name to be of Portuguese origin. It should not be confused with Summer Portugal although the two varieties have various synonyms in common and have some qualities in common. Fruit medium, oblate, flattened after the Bergamot type, lively green changing to pale yellow on ripening, red next the sun brightening toward maturity to a more vivid shade; flesh white, breaking, juicy, with a fine sugary and perfumed flavor; an excellent dessert pear; Aug.
Passe-Colmar des Belges. 1. Leroy Dict. Pom. 2:502. 1869.
Origin unknown but was found growing under this name in the collection of the Horticultural Society of Angers early in the last century. Fruit above medium, turbinate-obtuse and bossed, yellow, dotted and streaked with russet; flesh white, coarse, semi-breaking, wanting in juice and sugar, sharp and acidulous; third; Nov.
Passe Colmar d’Été. 1. Guide Prat. 101. 1876.
French. Fruit small, turbinate, olive-green; flesh very juicy; good; Sept.