Darimont

Pear

Darimont Pear

Origin and History

A Flemish pear introduced in the early nineteenth century. Documented in John Lindley's Guide to the Orchard and Kitchen Garden (1831) and William Prince's Pomological Manual (1832).

Fruit

Size and Form: Medium fruit, oblong in shape, tapering somewhat toward the stalk.

Skin: Yellowish-gray-russet ground color, sprinkled with numerous scabrous (rough, scale-like) specks.

Flesh and Flavor: Flesh is white, gritty, and melting. Juice is saccharine (sweet), slightly musky, and somewhat astringent.

Stem, Cavity, Calyx, Basin: Not described in source.

Core and Seeds: Not described in source.

Season and Storage

Ripe in September and October.

Uses

Not described in source.

Tree Characteristics

Not described in source.

Subtypes and Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Darimont.

Lindley Guide Orch. Gard. 369. 1831. 2. Prince Pom. Man. 2:200. 1832.

A Flemish pear new in the early part of the nineteenth century. Fruit medium, oblong, tapering somewhat toward the stalk, yellowish-gray-russet, sprinkled with numerous scabrous specks; flesh white, gritty, melting, with a saccharine, slightly musky and somewhat astringent juice; Sept. and Oct.

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

Darimont d'Hiver Darimont d’Hiver