Belle de Thouars
PearBelle de Thouars
Origin/History
A foreign variety, probably originated at Thouars, France. About 1839, the Horticultural Society of Angers received a pear under the name Coulon de Saint-Marc, which was propagated under that name but was subsequently proved to be identical with Belle de Thouars. It was later propagated and sold by a nurseryman at Jersey, where it acquired the name of Belle de Jersey. References: Gard. Chron. 979 (1860); Leroy, Dict. Pom. 1:212–213, fig. (1867).
Tree
Not described in source.
Fruit
Size and form: Medium to large (Downing, Hedrick), or medium (Elliott). Shape described as oblong obtuse pyriform (Downing); long-obtuse-pyriform at both ends, somewhat bossed at the summit (Hedrick); pyriform angular (Elliott).
Stem: Short (Elliott).
Cavity: Little plaited (Elliott).
Calyx: Half open (Elliott).
Basin: Shallow (Elliott).
Skin: Downing describes the skin as yellow, covered with a thin cinnamon russet. Hedrick describes it as brownish-olive at first, changing to a ferruginous brown as the fruit approaches maturity, somewhat rough in texture, with russet dots. Elliott describes it as rich brown russet. (The three accounts are broadly consistent in indicating a russeted surface, but differ on ground color and texture detail.)
Core and seeds: Core small; seeds ovate (Elliott).
Flesh and flavor: Flesh white in all accounts. Texture described as dry (Downing), firm or half-breaking with little juice (Hedrick), or tender and juicy (Elliott) — the three sources conflict materially on juiciness. Flavor described as sweet (Downing) or acidulated and sugary (Hedrick). Elliott rates the flavor "very good." Downing characterizes the variety as of indifferent or poor quality. Hedrick considers it good only for kitchen use.
Season
October and November (Elliott); November and December (Hedrick); December and January (Downing). The three sources suggest a harvest and use window spanning October through January, with variation likely reflecting climate, ripening stage, and storage.
Uses
Good only for kitchen use (Hedrick). Elliott rates it "very good," though this appears to be a general quality assessment rather than a specific culinary application.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Belle de Thouars. Coulon de Saint Mare. Belle de Thouarse. Belle de Troyes. Saint Marc. Belle de Prague. Belle de Jersey A foreign variety, of indifferent or poor quality. Fruit medium to large, oblong obtuse pyriform, yellow, covered with a thin cinnamon russet. Flesh white, dry, sweet. December, January.
— U.P. Hedrick, The Pears of New York (1921)Belle de Thouars.
- Card. Chron. 979. 1860.
- Leroy Diet. Pom. 1:212, 213, fig. 1867.
Probably originated at Thouars, Fr. About 1839 the Horticultural Society of Angers received a pear called Coulon de Saint-Marc which was propagated under that name, but was proved to be identical with Belle de Thouars. It was subsequently propagated and sold by a nurseryman at Jersey, and acquired the name of Belle de Jersey. Fruit medium to large, long-obtuse-pyriform at both ends, somewhat bossed at summit; skin at first brownish-olive changing to a ferruginous brown as the fruit approaches maturity, somewhat rough, with russet dots; flesh white, firm, or half-breaking, with little juice and an acidulated, sugary flavor; good only for kitchen use; Nov. and Dec.
— F.R. Elliott, The Western Fruit Book (1865)Belle de Thouars.
Foreign. Fruit, medium, pyriform angular, rich brown russet ; short stem : cavity, little plaited; calyx, half open; shallow basin, core, small; seeds, ovate; flesh, white, tender, juicy; "very good." October and November.