Bergamotte de Millepieds
PearBergamotte de Millepieds
Origin/History
Raised by M. Goubault at Millepieds, near Angers, France. First reported (first fruited) in 1852. Documented in Leroy's Dictionnaire de Pomologie 1:249 (1867) and Mas's Pomologie Générale 3:107, fig. 150 (1878). Classified as a foreign (French) variety in American pomological literature.
Tree
Not described in source.
Fruit
Size: Medium.
Form: Roundish (Elliott; Thomas); roundish ovate, ribbed at apex (Downing); globular-ovate or sometimes globular-pyriform (Hedrick). Said to resemble Belle de Brussels in form (Elliott).
Stem/Stalk: Long, stout (Downing).
Cavity: Small (Downing).
Calyx: Open, with erect segments (Downing).
Basin: Deep, abrupt, uneven (Downing).
Skin: Pale yellow, moderately sprinkled with small brown dots (Downing); greenish, rather dark, dotted (Elliott); dark green (Thomas); olive-green, sprinkled with brownish dots and streaked with fawn around the calyx and stem, changing to pale yellow with a glow on the side next the sun (Hedrick).
Flesh/Flavor: White; described as "a little coarse, juicy, half melting, sweet" (Downing); "melting, juicy, first rate" (Elliott); "melting, juicy; very good" (Thomas); "tender, buttery, melting, richly flavored" (Hedrick). Quality rated good to very good (Downing); first [first-rate / first quality] (Hedrick, Elliott).
Core/Seeds: Not described in source.
Season
September in France (Elliott, Hedrick, Thomas); November in America (Downing, Hedrick).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Bergamotte de Millipieds.
Said to have originated by Goubalt, at Millipieds, France, and first fruited in 1852.
Fruit medium, roundish ovate, ribbed at apex, pale yellow, moderately sprinkled with small brown dots. Stalk long, stout. Cavity small. Calyx open. Segments erect. Basin deep, abrupt, uneven. Flesh white, a little coarse, juicy, half melting, sweet. Good to very good. November.
— U.P. Hedrick, The Pears of New York (1921)Bergamotte de Millepieds.
- Leroy Dict. Pom. 1:249. 1867.
- Mas Pom. Gen. 3:107, fig. 150. 1878.
Raised by M. Goubault, near Angers, Fr. First reported in 1852. Fruit medium, globular-ovate or sometimes globular-pyriform, olive-green, sprinkled with brownish dots and streaked with fawn around the calyx and stem, changing to pale yellow, with a glow on the side next the sun; flesh white, tender, buttery, melting, richly flavored; first; Sept. in Fr.; Nov. in America.
— F.R. Elliott, The Western Fruit Book (1865)Bergamotte de Millepieds. Foreign. Fruit of medium size, roundish, resembling Belle de Brussels; skin, greenish, rather dark, dotted ; flesh, white, melting, juicy, first rate. Ripens September. (Leroy's Cat.)
— John J. Thomas, The American Fruit Culturist (1903)Bergamotte de Millepieds. Medium, roundish, dark green; melting, juicy; very good. September. French.