Ambrette
Pear
Ambrette
Origin / History
Ambrette is a French dessert pear of ancient but uncertain origin (Hedrick). Elliott classes it as foreign, and Downing calls it a very old pear-tree. M. Le Lectier of Orleans mentioned it in his catalog in 1628 and showed that it had been cultivated under the name Trompe-Coquin. It has also been thought to be the pear Myrapia mentioned by Pliny, so named because of its myrrh-like perfume. Hedrick says the name Ambrette was given for the variety's musk-like flavor, which resembles the scent of the flower called Ambrette in France. He cites Langley's Pomona (131, fig. IV, 1729), Duhamel's Trait. Arb. Fr. (2:186, Pl. XXXI, 1768), and Leroy's Dict. Pom. (1:112, fig., 1867).
In Coxe's vicinity it was known as the Tilton pear. Coxe finds it resembling L'Echasserie in many of its properties. Elliott notes that some class it as identical with Echassery, but he thinks the two different.
Coxe calls it "a fruit of uncommon excellence" that "merits extensive cultivation." Hedrick says it was formerly held in high esteem.
Tree
Very hardy and productive (Downing). The leaf is unindented, which distinguishes it from L'Echasserie (Coxe).
Fruit
Size: Medium to small. Most authors call it small or below medium; Coxe calls it "rather a small pear." Downing gives medium to small.
Form: Roundish, roundish oval, or globular-oval, tapering toward the stalk (Hedrick). Coxe alone calls it oblong.
Stem: Long.
Cavity: None; the stalk end is not indented (Coxe).
Calyx: Not described in source.
Basin: None; the crown is not indented (Coxe).
Skin: Rough (Coxe). Green when ripe to yellowish green; yellowish-olive (Hedrick). Russeted, with some black clouds or blotches.
Dots: Small russet spots.
Flesh and flavor: Flesh whitish to yellowish or greenish-white; juicy, melting, a little coarse (Downing). Flavor rich, sweet, highly flavored, musk-like. Coxe calls it "a fruit of uncommon excellence" and Downing "Good," while Hedrick ranks it "now … only as second-rate."
Core and seeds: Not described in source.
Season
The recorded season runs from November into March. The sources split between November to January and December to March. Coxe has it ripening in the beginning of December and, in favorable seasons, keeping till March.
Uses
Dessert (Hedrick).
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)
- AMBRETTE.
This is rather a small pear, of an oblong form. with a long stem—the colour when ripe is green, the skin rough with small russet spots and some black clouds; neither the crown nor stalk end is indented—the flesh is rich, juicy and highly flavoured; it ripens in the beginning of December, and in favourable seasons will keep till March. This pear resembles L' Echasserie in many of its properties, but differs from it in having an unindented leaf—it is a fruit of uncommon excellence, and merits extensive cultivation: it is known in this vicinity by the name of the Tilton pear.
— F.R. Elliott, The Western Fruit Book (1865)AMBRETTE.
Tilton, | Ambrette d'Hiver, | Trompe Valet. Ambre Gris, | Belle Gabriel,
Foreign. Small, roundish, long stem, green, russeted. November, January. This is classed by some as identical with Echassery; we think them different.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Ambrette
Ambrette d'Hiver. Trompe-valet. Thorny Ambrette. Ambre Gris. Ambret. Ambrette avec epinea. Ambrette Gris. Winter Ambret. Ambrette Opineuse. Belle Gabrielle. Cheat Servant. De Chine. Tilton.
A very old Pear-tree, very hardy and productive.
Fruit medium to small, roundish oval, yellowish green, with russet spots and black blotches. Flesh whitish, a little coarse, melting, sweet. Good. December to March.
— U.P. Hedrick, The Pears of New York (1921)Ambrette. 1. Langley Pomona 131, fig. IV. 1729. 2. Duhamel Trait. Arb. Fr. 2:186, Pl. XXXI. 1768. Ambrette d'Hiver. 3. Leroy Dict. Pom. 1:112, fig. 1867.
A French dessert pear of ancient but uncertain origin. It was mentioned by M. Le Lectier of Orleans in 1628 in his catalog, and was shown by him to have been cultivated under the name of Trompe-Coquin. It has also been thought to be the pear Myrapia mentioned by Pliny, and to have been so named because of the myrrh-like perfume. The name Ambrette was given to the variety on account of its musk-like flavor, resembling the scent of the flower which in France is called Ambrette. Fruit below medium, globular-oval, tapering toward stalk, yellowish-olive; flesh yellowish or greenish-white; formerly held in high esteem but now ranking only as second-rate; Nov. to Jan.