Bronzee d'Enghien

Pear

BRONZEE D'ENGHIEN

Origin and History

Disseminated by the Society of Van Mons. Documented in Mas Pomologie Générale (vol. 5, p. 171, fig. 374, 1880).

Fruit

Size and Form: Medium; long-pyriform, well swelled around the center.

Skin: Golden-yellow, dotted and stained with light bronze.

Flesh: Fine-textured, semi-melting, juicy, and acidulous.

Season

November to January. Suitable for autumn ripening and winter storage.

Notes on the source: Hedrick's entry is brief and provides no details on tree habit, stem, cavity, calyx, basin, core structure, or specific uses. The description captures only the most essential identification markers: fruit form, size category, and the distinctive bronze coloration against a golden background. The acidulous (slightly tart) character of the flesh is the only flavor note provided.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Bronzee d'Enghien.

Mas Pom. Gen. 5:171, fig. 374. 1880.

Disseminated by the Society of Van Mons.

Fruit medium, long-pyriform, well swelled around the center, golden-yellow, dotted and stained with light bronze; flesh fine, semi-melting, juicy, acidulous; Nov. to Jan.

— U.P. Hedrick, The Pears of New York (1921)