Belle du Figuier
PearBelle du Figuier
Origin/History
Raised from seed in 1860 by M. Robert, Angers, France. Submitted to the Horticultural Society of Maine-et-Loire in December 1861, when it was declared excellent. (Hedrick, citing Leroy, Dict. Pom. 1:199, fig. 1867.)
Tree
Not described in source.
Fruit
Size: Medium to large (Downing); above medium (Hedrick).
Form: Globular, obtuse pyriform (Downing); ovate, regular in form but with protuberances, often depressed at the base (Hedrick).
Stem: Short (Downing).
Cavity: Not described in source.
Calyx: Large, open (Downing).
Basin: Not described in source.
Skin: Rough to the touch. Downing describes the color as greenish red; Hedrick describes it as greenish-russet. Covered with well-marked fawn-colored dots (both sources agree on the dots; Hedrick specifies they are well-marked).
Flesh/Flavor: Fine (Hedrick), white, very melting, very juicy (Hedrick; Downing: melting, juicy). Flavor sweet, aromatic, with acid/acidulous notes (both sources agree). Downing adds: gritty at the core. Hedrick rates it first quality.
Core/Seeds: Not described in source, beyond Downing's note of grittiness at the core.
Season
December and January.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Belle de Figuier.
Originated at Angers, France, in 1860.
Fruit medium to large, globular obtuse pyriform. Skin rough, greenish red, with fawn-colored spots. Stalk short. Calyx large, open. Flesh white, juicy, melting, sweet aromatic acid, gritty at core. December, January. (Leroy.)
— U.P. Hedrick, The Pears of New York (1921)Belle du Figuier. i. Leroy Diet. Pom. 1:199, fig. 1867. Raised from seed in 1860 by M. Robert, Angers, Fr., and submitted to the Horticultural Society of Maine-et-Loire in December, 1861, when it was declared excellent. Fruit above medium, ovate, regular in form, but with protuberances, often depressed at the base, greenish-russet, rough to the touch and covered with well-marked fawn dots; flesh fine, white, very melting and very juicy, saccharine, acidulous, aromatic; first; Dec. and Jan.