Angora
Pear
USDA Pomological Watercolor Collection
Angora
Origin and History
Angora belongs to a group of pears loosely termed the Pound Pears. The variety takes its name from the pears known in Constantinople as Angora, observed by M. Tournefort, the noted botanist, at Beibasas in Asia Minor during a voyage undertaken in 1700 on command of King Louis XIV of France. In 1832, Léon Leclerc imported the variety into France from Constantinople, obtaining it with difficulty through the French Ambassador at the Golden Horn.
By some authors, Angora is given as a synonym for Belle Angevine or Uvedale's St. Germain.
Fruit
Size and Form
Above medium to large; pyriform; obtuse; swelled around the center; rather irregular in form.
Skin
Thick, hard to cut; pale yellow; finely dotted with fawn and bearing some patches of fawn.
Flesh
White, rather coarse, semi-melting; gritty at the center.
Flavor and Juice
Juice plentiful and rich in sugar, after the manner of sweet wine; little perfume.
Season
October and November.
Quality
Second.
Tree
Not described in source.
Stem, Cavity, Calyx, and Basin
Not described in source.
Core and Seeds
Not described in source.
Uses
Not described in source.
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)Angora. 1. Leroy Dict. Pom. 1:147, fig. 1867. 2. Mas Pom. Gen. 5:35, fig. 306. 1880.
This is a member of a group of pears rather loosely termed Pound Pears. By some authors Angora is given as a synonym for Belle Angevine or Uvedale's St. Germain. In an account of a voyage he undertook in 1700 on command of King Louis XIV of France, M. Tournefort, the noted botanist, states that he saw at Beibasas, Asia Minor, the pears known in Constantinople as Angora. In 1832, Léon Leclerc imported it into France from Constantinople, having obtained it with difficulty through the French Ambassador at the Golden Horn. Fruit above medium to large, pyriform, obtuse, swelled around the center, rather irregular in form; skin thick, hard to cut, pale yellow, finely dotted with fawn and bearing some patches of fawn; flesh white, rather coarse, semi-melting, gritty at the center; juice plentiful and rich in sugar after the manner of sweet wine, little perfume; second; Oct. and Nov.