Colmar Épine
PearOrigin & History
Downing states this pear was originated by Van Mons and sent by him to the United States. Hedrick describes the origin as uncertain, possibly one of Van Mons' seedlings, distributed by M. Bouvier of Jodoigne, Belgium. Thomas identifies it simply as Belgian. Elliott notes it as foreign.
Hedrick cites Mas (Le Verger, 1866–73) and Leroy (Dictionnaire de Pomologie, 1867), the latter under the name Beurré Épine.
Tree
Young shoots stout, upright, brown (Downing). No other source describes tree characteristics.
Fruit
Size: Large, though Hedrick describes it as above medium.
Form: Roundish oblong, tapering gradually to an obtuse point at the stem (Downing). Elliott similarly describes it as roundish obtuse oblong, and Thomas as roundish-oblong. Hedrick gives a more detailed form: long-obtuse-pyriform, ventriculated in its lower part, symmetrical.
Stem: One inch long (Downing).
Cavity: Not described in sources.
Calyx: Not described in sources.
Basin: Not described in sources.
Skin: Color greenish yellow (Downing, Thomas). Hedrick gives fuller detail: pale green changing at maturity to lemon-yellow, mottled with fawn-russet and strongly washed with brownish-russet on the side opposed to the sun. Elliott describes the color as dull green, with cloudings of darker hue.
Flesh & Flavor: Flesh white (Downing, Elliott) to whitish (Hedrick), melting. Hedrick describes the texture as semi-fine and gritty around the core. Juice abundant (Hedrick) and juicy (Downing, Elliott).
Flavor descriptions diverge notably. Downing describes the flesh as sweet, melting, juicy, and good, calling it "an agreeable juicy Pear." Thomas similarly says sweet, melting, good, and agreeable. Hedrick, however, describes the juice as vinous and saccharine, with an acidulous flavor, and rates the quality as second. Elliott describes the flesh as vinous and juicy, rating it "very good."
Core & Seeds: Gritty around the core (Hedrick). Not otherwise described.
Season
Downing places it at the middle of September. Elliott and Thomas also say September. Hedrick gives November.
Uses
Not described in sources.
Subtypes & Variants
Not described in sources.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Colmar Epine.
An agreeable juicy Pear, sent to this country by Van Mons, and originated by him. Young shoots stout, upright, brown.
Fruit large, roundish oblong, tapering gradually to an obtuse point at the stem, which is one inch long. Color greenish yellow. Flesh white, sweet, melting, juicy, and good. Middle of September.
— U.P. Hedrick, The Pears of New York (1921)Colmar Épine.
- Mas Le Verger 5:Pt. 2, 99, fig. 146. 1866-73. 2. Downing Fr. Trees Am. 725. 1869.
Beurre Épine. 3. Leroy Diet. Pom. 1:359, fig. 1867.
Origin uncertain, possibly one of Van Mons' seedlings, distributed by M. Bouvier, Jodoigne, Bel. Fruit above medium, long-obtuse-pyriform, ventriculated in its lower part, symmetrical, pale green changing at maturity to lemon-yellow, mottled with fawn-russet and strongly washed with brownish-russet on the side opposed to the sun; flesh whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, with an acidulous flavor; second; Nov.
— F.R. Elliott, The Western Fruit Book (1865)COLMAR EPINE.
Foreign. Fruit, large, roundish obtuse oblong, dull green, with cloudings of darker hue; flesh, white, melting, vinous, juicy; "very good." September.
— John J. Thomas, The American Fruit Culturist (1903)Colmar Epine. Large, roundish-oblong, greenish-yellow; flesh sweet, melting; good; agreeable. September. Belgian.