De Bavay

Pear

De Bavay (Poire de Bavay)

Origin/History

Belgian origin. (Elliott describes it as "Foreign"; Thomas specifies "Belgian.")

Tree

Succeeds and bears well on quince or pear stock. (Elliott; Thomas does not describe the tree.)

Fruit

Size: Sources disagree — Elliott describes the fruit as medium; Thomas describes it as rather large.

Form: Elliott gives turbinate; Thomas gives pyriform.

Skin: Dull yellow, dotted and traced with russet. (Elliott; Thomas notes only yellow.)

Calyx: Large, open. (Elliott; not described by Thomas.)

Flesh/Flavor: Juicy (both sources). Elliott describes the flavor as an agreeable sub-acid, rated "very good." Thomas describes it as melting and vinous.

Cavity, Basin, Stem, Core, Seeds: Not described in source.

Season

October–November (Elliott); October (Thomas).

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

De Bavay. Poire de Bavay. Foreign. Succeeds and bears well on quince or pear stock. Fruit, medium, turbinate, dull yellow, dotted and traced with russet ; calyx, large, open ; flesh, juicy, agreeable sub-acid ; "very good." October, November.

— F.R. Elliott, The Western Fruit Book (1865)

De Bavay. Rather large, pyriform, yellow; juicy, melting, vinous. October. Belgian.

— John J. Thomas, The American Fruit Culturist (1903)

Poire de Bavay De Bavat