Angoisse
PearAngoisse
Origin / History
One of the most ancient French pears, described in the year 1094 in a chronological manuscript attributed to Geoffrey, 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 Limousin, France. Listed by Leroy (Dict. Pom. 1:145, fig., 1867) as Angoisse, and by Hogg (Fruit Man. 666, 1884) as Winter Bon Chretien.
Tree
Not described in source.
Fruit
Size: Small to medium.
Form: Turbinate, obtuse, swelled.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Golden-yellow, marbled with fawn and washed with brownish-red on the side to the sun.
Dots: Dotted.
Flesh and flavor: 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.
Core and seeds: Not described in source.
Season
December to April.
Uses
Third in quality for dessert, second for cooking, first for cider.
Subtypes / Variants
Not described in source.
Other
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.