Angoisse
PearAngoisse
Origin and History
One of the most ancient French pears, first described in the year 1094 in a chronological manuscript attributed to Geoffrey, the Prior of the Benedictine monastery of Vigeois in the Diocese of Limoges. The variety is stated to have derived its name from the village of Angoisse in the old Province of Limousin, France.
Tree
Not described in source.
Fruit
Size and Form: Small to medium, turbinate, obtuse, swelled.
Skin: Golden-yellow, dotted, marbled with fawn and washed with brownish-red on the side to the sun.
Flesh and Flavor: Whitish, slightly melting, coarse, always very gritty at the center. Juice excessively abundant, acidulous, sugary.
Stem, Cavity, Calyx, Basin, Core, Seeds: Not described in source.
Season
December to April.
Uses
Ranked third for dessert, second for cooking, first for cider.
Subtypes and Variants
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)Angoisse. 1. Leroy Dict. Pom. 1:145, fig. 1867. Winter Bon Chretien. 2. Hogg Fruit Man. 666. 1884. This is one of the most ancient French pears having been described in the year 1094 in a chronological manuscript attributed to Geoffrey, the Prior of the Benedictine monastery of Vigeois in the Diocese of Limoges, in which it was stated to have derived its name from the village of Angoisse in the old Province of Limonsin, Fr. Fruit small to medium, turbinate, obtuse, swelled, golden-yellow, dotted, marbled with fawn and washed with brownish-red on the side to the sun; flesh whitish, slightly melting, coarse, always very gritty at the center; juice excessively abundant, acidulous, sugary; third for dessert, second for cooking, first for cider; Dec. to Apr.