Amadotte

Pear

Amadotte

Origin / History

Of ancient origin; more than one variety appears to have borne the name (Hedrick). The one Hedrick describes is that discussed by Le Lectier, 1620. Hedrick cites Leroy, Dict. Pom. 1:104, fig., 1867, and Mas, Pom. Gen. 7:37, fig. 499, 1881.

Tree

Not described in source.

Fruit

Size: Medium and sometimes larger (Hedrick) to large (Thomas); Downing gives rather large.

Form: Pyriform; pyriform-ovate, variable (Hedrick).

Stem: Medium (Downing).

Cavity: Small (Downing).

Calyx: Open (Downing).

Basin: Shallow and uneven (Downing).

Skin: Pale yellow (Downing) or orange-yellow, marbled with fawn and generally washed with carmine on the side of the sun (Hedrick).

Dots: Fawn, marbled and dotted, especially around the calyx and the stalk (Hedrick).

Flesh and flavor: Coarse, juicy, vinous, variable, sometimes astringent; whitish. Downing rates it "Hardly good." Thomas: "often astringent and worthless." Hedrick describes the flesh as slightly yellow, fine, buttery, gritty around the core; juice abundant, sweet, with a slight flavor of musk.

Core and seeds: Not described in source.

Season

October to January. Downing and Thomas give October; Hedrick gives October to January.

Uses

Hedrick ranks it "third for eating as dessert, second for cooking."

Subtypes / Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 3 period pomological works

Nursery Catalog Sources

Found in 3 catalogs (1845–1849) from Massachusetts

Winship's Nursery (Brighton Nurseries , operated by the Winship family), Brighton (Boston) , Massachusetts — 1845 — listed as Autumn Superb
Winship's Nursery (Brighton Nurseries , operated by the Winship family), Brighton (Boston) , Massachusetts — 1845 — listed as Madotte
Hovey & Co. , Cambridge , Massachusetts — 1849 — listed as Madotte

View original book sources (3)

Amadotte. Madotte. Autumn Superb. De Graine Damadote. Beurre Knox ? Dame Houdotte. Beurre Blanc des Capucins. Fruit rather large, pyriform. Skin pale yellow. Stalk medium. Cavity small. Calyx open. Basin shallow and uneven. Flesh whitish, coarse, juicy, vinous, variable, sometimes astringent. Hardly good. Ripe October.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Amadotte. Large, pyriform; coarse; juicy, often astringent and worthless. October.

— John J. Thomas, The American Fruit Culturist (1903)

Amadotte. 1. Leroy Dict. Pom. 1:104, fig. 1867. 2. Mas Pom. Gen. 7:37, fig. 499. 1881.

The Amadotte is of ancient origin and more than one variety appears to have borne the name. The one here described is that discussed by Le Lectier, 1620. Fruit medium and sometimes larger, pyriform-ovate, variable, orange-yellow, marbled and dotted with fawn, especially around the calyx and the stalk, and generally washed with carmine on the side of the sun; flesh slightly yellow, fine, buttery, gritty around the core; juice abundant, sweet, with a slight flavor of musk; third for eating as dessert, second for cooking; Oct. to Jan.

— U.P. Hedrick, The Pears of New York (1921)

Autumn Superb Beurre Blanc des Capucins Beurre Knox Dame Houdotte De Graine Damadote Madotte Belle de Thouars Beurré Blanc Des Capucines Beurré Coloma Beurré Gens Beurré Knox Fondante Serrurier de Meillot Napoleon Passe Colmar Saint Germain Serrurier Stevens Genesee Urbaniste William Prince