Calebasse d'Octobre
PearCalebasse d'Octobre
Origin/History
Of Belgian origin. Received by the Massachusetts Horticultural Society from M. Alexandre Bivort of Belgium and tested in November 1871 (Mass. Hort. Soc. Rpt. 41. 1871; Horticulturist 27:102. 1872).
Tree
Vigorous, upright. Promises to be an abundant bearer (Downing).
Fruit
Size and Form: Sources differ on size: Downing and Thomas describe the fruit as large; Hedrick describes it as medium. All sources agree on a pyriform shape. Downing specifies elongated pyriform, a little obtuse, with some specimens acute; Hedrick describes it as acute-pyriform and long. When the stalk is inserted by a lip, the fruit is without cavity (Downing).
Stem: Long, inclined, curved (Downing).
Cavity: Small (Downing). When the stalk is inserted by a lip, there is effectively no cavity (Downing).
Calyx: Closed (Downing).
Basin: Shallow, slightly corrugated (Downing).
Skin: Smooth. Pale yellow ground color (all sources). Sources differ on the sun-exposed cheek: Downing describes a shade of rich crimson where fully exposed; Hedrick describes a fine ruddy tint on one side, with the skin traced with russet overall.
Flesh and Flavor: Sources differ slightly. Downing describes the flesh as white, fine, juicy, and melting, with a pleasant, rather rich flavor. Hedrick describes it as yellowish-white, melting, juicy and buttery, and fine-grained, with a flavor that is vinous, rich, aromatic, and sprightly, with a slight astringency. Thomas describes it as juicy and melting, but characterizes the quality as only moderate.
Core/Seeds: Not described in source.
Season
Ripens in October (Downing, Thomas). Tested by the Massachusetts Horticultural Society in November 1871 (Hedrick).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Calebasse d'Octobre.
Of Belgian origin; tree vigorous, upright; promises to be an abundant bearer.
Fruit large, elongated pyriform, a little obtuse, some specimens acute, when the stalk is inserted by a lip, without cavity; skin smooth, pale yellow, a shade of rich crimson where fully exposed; stalk long, inclined, curved; cavity small; calyx closed; basin shallow, slightly corrugated; flesh white, fine, juicy, melting, with a pleasant, rather rich flavor. Ripens in October.
— U.P. Hedrick, The Pears of New York (1921)Calebasse d'Octobre.
- Mass. Hort. Soc. Rpt. 41. 1871. 2. Horticulturist 27:102. 1872.
Received by the Massachusetts Horticultural Society from M. Alexandra Bivort of Belgium and tested November, 1871. Fruit medium, acute-pyriform, long; skin smooth, pale yellow, traced with russet, with a fine ruddy tint on one side; flesh yellowish-white, melting, juicy and buttery, fine-grained; flavor vinous, rich, aromatic, sprightly, with a slight astringency.
— John J. Thomas, The American Fruit Culturist (1903)Calebasse d'Octobre. Large, pyriform, pale yellow; juicy, melting, of moderate quality. October. Belgian.