Amande Double

Origin/History

An old variety; sources differ on its precise origin. Hedrick records it as a seedling of Van Mons that was sent to Robert Manning of Salem, Massachusetts, by Van Mons in 1834–5 under the number 135; how it came to be called "Walker" in America is not known. The name "Amande" signifies almond and refers to the flavor; the qualifying name "Double" probably derives from the fact that the fruit has double kernels. Downing — treating it as a synonym of Angleterre — describes "an old French fruit of unknown origin." Elliott labels it simply "Foreign," and Thomas calls it "Belgian." The variety is documented in Downing's Fruits and Fruit Trees of America (1845, p. 353; 1869, p. 877).

Tree

Vigorous and productive (per Downing, under the conflated Angleterre entry). Otherwise not described in source.

Fruit

Size: Medium (Elliott, Downing, Thomas, Hedrick).

Form: Pyriform. Hedrick describes the form as "pyriform, slightly obtuse"; Downing as "acute pyriform"; Thomas as "long pyriform."

Skin: Sources differ on the skin coloration. Elliott describes it as yellow and red. Hedrick describes it as golden yellow, slightly dotted with fawn, washed with carmine on the side exposed to the sun. Thomas calls the skin dull green and rough. Downing (under Angleterre) describes it as dull light green with slight nettings of russet.

Stem/Stalk: Downing describes the stalk as long, slender, curved, and fleshy at its junction with the fruit. Not otherwise described.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Flesh/Flavor: White, semi-fine, melting, buttery, and juicy. Hedrick describes the flesh as gritty at center, with juice sufficient, sugary, slightly acid, and having a delicious flavor of almond — rated "first." Thomas calls it buttery, juicy, and "very good." Downing (under Angleterre) describes the flesh as white, buttery, melting, full of juice, and of pleasant though not high flavor — rated "Good."

Core/Seeds: Hedrick notes the fruit has double kernels (the basis for the qualifying name "Double"). Not otherwise described.

Season

Sources broadly agree on a September ripening, with Hedrick giving the widest window. Elliott, Thomas, and Downing each give September; Downing specifies the middle of September; Hedrick gives late September to November.

Uses

Not described in source (beyond implied dessert use from the quality ratings).

Subtypes/Variants

Not described in source.

Other

Hedrick treats Amande Double as a distinct Van Mons seedling, while Downing's entry treats it as a synonym within an "Angleterre" cluster that also includes English Beurre, Beurre d'Angleterre, Monkowthy, Longue de Narkouts, Beurre Amande, Beurre Judes, and Almond Pear — historical sources conflate Amande Double with these older European pears to varying degrees. Elliott's separate listings of "Angleterre" (medium, pyriform, green and russet, flesh white, September) and "Beurre Judes" (medium pyriform, dull yellowish green with russet patches and dots, long stem, open calyx, furrowed basin, melting buttery sweet flesh of variable quality, medium core, sharp-pointed seeds, October) reflect this same nomenclatural overlap in the period literature.