With an unusually long shape and tall stature, Abate Fetel almost resembles a banana. Its smooth skin is typically yellow, often tinged with russet. As this variety softens quickly, it should be eaten while still firm or when it gives slightly to the touch. Fruity, sweet, and aromatic, Abate Fetel has a pronounced taste that has made it a favorite in Italy.
Developed in France in 1866, Abate Fetel is named after the monk, Abbé Fétel, who first bred it.