Belle-Moulinoise
PearBelle-Moulinoise
Origin/History
Introduced to the market in 1864. The two principal sources give differing accounts of its precise origin: Downing states it originated at Moulins, France, while Hedrick records that it was raised from seed by Groler-Duriez of Lille, France. Both sources draw on Leroy as their authority (Hedrick cites Leroy, Dict. Pom. 1:208, fig. 1867).
Tree
Not described in sources.
Fruit
Size and Form: Large. Oblong-obtuse-pyriform in shape; Hedrick further describes it as somewhat ventriculous (belly-sided) and bossed.
Stem: Long, large, and curved. (Downing.)
Cavity: Not described in sources.
Calyx: Large and open. (Downing.)
Basin: Not described in sources.
Skin: Rough to the touch. Ground color greenish. The two sources describe the surface markings with some variation: Downing records it as dotted and marbled in the sun, with fawn-color near the stalk; Hedrick describes it as spotted with russet and washed with dark rose on the side exposed to the sun.
Flesh and Flavor: Whitish, fine, and firm. Musky. Downing describes it as juicy, crisp, and sweet. Hedrick characterizes the texture as breaking, with juice extremely abundant and flavor saccharine, scented, and delicious. Quality: first. (Hedrick.)
Core and Seeds: Not described in sources.
Season
February and March.
Uses
Not described in sources.
Subtypes/Variants
Not described in sources.
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 Moulinoise. Originated at Moulins, France, and introduced in 1864. Fruit large, oblong obtuse pyriform. Skin rough, greenish, dotted and marbled in the sun, with fawn-color near the stalk. Stalk long, large, curved. Calyx large, open. Flesh whitish, fine, firm, juicy, crisp, sweet, musky. February, March. (Leroy.)
— U.P. Hedrick, The Pears of New York (1921)Belle-Moulinoise.
- Leroy Dict. Pom. 1:208, fig. 1867.
Raised from seed by Groler-Duriez, Lille, Fr.; it was placed on the market in 1864. Fruit large, oblong-obtuse-pyriform, somewhat ventriculous and bossed, greenish, rough to the touch, spotted with russet, washed with dark rose on the side next the sun; flesh whitish, fine, firm, scented, breaking, juice extremely abundant, saccharine, musky, with a delicious flavor; first; Feb. and Mar.