Arlequin Musqué
PearArlequin Musqué
Origin/History
Raised from seed by Van Mons and noted in his catalog of 1825 under the number 1737. Described in Annales de Pomologie Belge (1:105, fig., 1853) and Leroy's Dictionnaire de Pomologie (1:158, fig., 1867). Downing characterizes it as an old pear, but little known.
Tree
Not described in source.
Fruit
Size: Large.
Form: Downing describes the form as obovate pyriform. Hedrick describes it as globular-obovate, even and regular in outline.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Large, open (Downing).
Basin: Not described in source.
Skin: Downing describes the skin as yellowish green, with marblings and dots of brown. Hedrick describes it as dull or olive-green, which changes to lemon-yellow on maturity, dotted all over with brown spots, and washed with fawn on the side next the sun.
Flesh/Flavor: Both sources agree the flesh is white, buttery, and melting. Downing describes it simply as sweet. Hedrick gives a fuller account: very sweet, with acid, rather gritty around the core, juicy, and possessing a savory perfume, sometimes of musk.
Core/Seeds: Not described in source.
Season
Last of September (Downing). In France, September and October (Hedrick).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Quality rating: Downing rates it "Good"; Hedrick assigns it "second" (the standard pomological second-quality rating, roughly equivalent).
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Arlequin Musque.
An old Pear, but little known.
Fruit large, obovate pyriform. Skin yellowish green, with marblings and dots of brown. Calyx large, open. Flesh white, buttery, melting, sweet. Good. Last of September.
— U.P. Hedrick, The Pears of New York (1921)Arlequin Musqué. 1. Ann. Pom. Belge 1:105, fig. 1853. 2. Leroy Dict. Pom. 1:158, fig. 1867.
Raised from seed by Van Mons and noted in his catalog of 1825 under the number 1737. Fruit large, globular-obovate, even and regular in outline, dull or olive-green which changes to lemon-yellow on maturity, dotted all over with brown spots, washed with fawn on the side next the sun; flesh white, buttery, melting, very sweet, acid, rather gritty around the core, juicy and having a savory perfume, sometimes of musk; second; in France Sept. and Oct.