Bon-Chrétien d'Hiver
PearBon-Chrétien d'Hiver
Origin/History
A pear of great antiquity whose precise origins remain disputed. It is established that it was imported into France from Italy in 1495 by Charles VIII on his conquest of the kingdom of Naples, though whether it is identical with the Crustuminum of the Romans is uncertain. One explanation of the name holds that François de Paul, the founder of a monkish order, being called to the court of Louis XI for the recovery of his health, was styled by that monarch "le bon Chrétien," and that he brought with him from Calabria some of this fruit, which henceforth acquired the name it bears. That suggestion is evidently erroneous, however, as Saint François de Paul's visit to the King at Tours took place in 1483, whereas this pear was introduced to France in 1495. It is thought not improbable that the name is derived from the Greek panchresta, meaning "all good," of which the Latin Crustuminum of the Romans may also be a derivation. (Hedrick)
Primary bibliographic references: Duhamel, Trait. Arb. Fr. 2:212, Pl. XLV (1768); Mas, Le Verger 1:23 bis, fig. 18 (1866–73); Hogg, Fruit Man. 533 (1884).
Tree
Leaves of moderate size; foot stalks of great length. (Coxe) Further tree characteristics not described in source.
Fruit
Size: Large and sometimes very large (Hedrick). Coxe records dimensions of sometimes six inches in length and four inches in width.
Form: Coxe describes the form as that of a truncated pyramid — the blossom end much swelled, the end towards the stalk much diminished without being pointed, terminating obliquely. Hedrick describes the form as variable, irregularly pyriform or obovate-turbinate. The surface is rather rough to the touch (Hedrick).
Stem: About an inch long and fleshy. (Coxe)
Cavity: The eye is deeply sunk in a furrowed cavity which forms angular ridges extending themselves to the body of the pear. (Coxe)
Calyx: Not described in source beyond the cavity description above.
Basin: Not described in source.
Skin: The two sources differ in detail. Coxe describes the skin as finely grained, clear yellow, approaching to green on the shady side, with a bright red towards the sun. Hedrick describes it as dull greenish-yellow, with some brown next the sun, and strewed with small russet dots. (Coxe does not mention russet dots; Hedrick does not mention red coloring.)
Flesh and Flavor: Coxe describes the flesh as fine and tender, though breaking, very juicy, mild and sugary, and sometimes odoriferous and vinous. Hedrick describes it as whitish, crisp, juicy, sweet, aromatic, and vinous.
Core/Seeds: Not described in source.
Season
Ripe in January and lasting till Spring (Coxe). Hedrick gives the season as December to March. The two accounts are in essential agreement on a midwinter to early spring season.
Uses
A dessert pear of merit and first class for cooking. (Hedrick)
Subtypes/Variants
Mas (Le Verger, 1866–73) treats a form under the name Bon-Chrétien d'Auch, cited by Hedrick as a related reference.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)
- BON CHRETIEN D'HYVER, OR GOOD CHRISTIAN OF WINTER.
This is a very large pear, of the form of a truncated pyramid---the blossom end is much swelled, the eye deeply sunk in a furrowed cavity, which forms angular ridges extending themselves to the body of the pear; the end towards the stalk is much diminished, without being pointed; it terminates obliquely: the stalk is about an inch long, and fleshy---this pear is sometimes six inches in length and four in width; the skin is a finely grained clear yellow, approaching to green on the shady side, with a bright red towards the sun---the flesh is fine and tender, though breaking, very juicy, mild and sugary; sometimes odoriferous and vinous---it is ripe in January and lasts till Spring; the leaves are of moderate size, the foot stalks of great length.
— U.P. Hedrick, The Pears of New York (1921)Bon-Chrétien d'Hiver.
- Duhamel Trait. Arb. Fr. 2:212, Pl. XLV. 1768.
- Mas Le Verger 1:23 bis, fig. 18. 1866-73. Bon-Chrétien d'Auch.
- Hogg Fruit Man. 533. 1884.
A volume might be filled with a record of the endeavors to determine the origin of this pear. As to its great antiquity all are agreed. It is established that it was imported into France from Italy in 1495 by Charles VIII on his conquest of the kingdom of Naples, but whether it was the Crustuminum of the Romans or whether it received its name at the beginning of Christianity remains uncertain. One explanation of the name was that Francois de Paul, the founder of a monkish order, being called to the court of Louis XI for the recovery of his health, was styled by that monarch "le bon Chrétien," and that he brought with him from Calabria some of this fruit which henceforth acquired the name it bears. That suggestion, however, is evidently erroneous as Saint Francois de Paul's visit to the King at Tours took place in 1483 whereas this pear was introduced to France in 1495. It is thought not improbable that the name is derived from the Greek panchresta, meaning "all good," of which the Latin Crustuminum of the Romans may also be a derivation.
Fruit large and sometimes very large, variable in form, irregularly pyriform or obovate-turbinate, rather rough to the touch, dull greenish-yellow, some brown next the sun, and strewed with small, russet dots; flesh whitish, crisp, juicy, sweet, aromatic and vinous; a dessert pear of merit, first class for cooking; Dec. to Mar.