Andouille
PearAndouille (Pear)
Origin/History
The origin of this variety is unknown beyond the fact that it was cultivated near Montfaucon, Maine-et-Loire, France, prior to 1850. At first it was known as the "Polyforme" owing to its very variable shape, but was subsequently given its present name, which is that of a twist of tobacco.
Fruit
Size and Form: Medium or rather large. Conic-pyriform, but often irregular and variable, sometimes much swelled below the middle.
Calyx: Mammillate around the calyx.
Skin: Yellow, washed with fawn.
Flesh and Flavor: White, rather fine and buttery, gritty, melting. Juice sweet and perfumed.
Quality: Second class.
Season
Late September.
Tree
Not described in source.
Uses
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Andouille. 1. Leroy Dict. Pom. 1:126, fig. 1867. 2. Mas Pom. Gen. 6:111, fig. 440. 1880.
The origin of this variety is unknown beyond the fact that it was cultivated near Montfaucon, Maine-et-Loire, Fr., previous to 1850. At first it was known as the "Polyforme" owing to its very variable shape but was subsequently given its present name which is that of a twist of tobacco. Fruit medium or rather large, conic-pyriform, but often irregular and variable, sometimes much swelled below the middle, mammillate around the calyx, yellow, washed with fawn; flesh white, rather fine and buttery, gritty, melting; juice sweet and perfumed; second; late Sept.