Also known as 'Abbe Fetel' or 'Abate Fetel', it is supposedly named after the Abbot or monk who first cultivated it back in the mid 1800s. The exaggerated, elongated fruit form could almost lead one to believe the monks had crossed a pear with a banana! It's juicy, melting white flesh is exceptionally high in fructose, making it incredibly sugary and aromatic. An Italian favourite for many years, it is actually still the leading variety in northern Italy today. The tree itself is rather susceptible to both fireblight and scab.
SEMI-FERTILE* | ZONE 5 | HARVEST : EARLY OCT