Delices de Jodoigne
PearDelices de Jodoigne
Origin/History
A Belgian pear that originated in 1846, though it remained little known at the time of Downing's writing (1900).
Tree
Moderately vigorous. Young wood reddish brown.
Fruit
Size/Form: Rather large, varying from obtuse to acute pyriform in shape.
Stem: Medium length, sometimes with a slight depression at insertion, and sometimes fleshy, without cavity.
Cavity: None, or only a slight depression at stem insertion (see Stem above).
Calyx: Open. Segments recurved.
Basin: Small, shallow.
Skin: Downing describes the skin as pale yellow, becoming rich brownish crimson on the sun-exposed side, netted and patched and dotted with russet. Thomas describes the fruit as yellowish-green — a conflicting color description not reconciled by the sources.
Flesh/Flavor: White, juicy, buttery, and half melting (Downing; Thomas concurs on half melting). Flavor rated good to very good by Downing, rich and very good by Thomas.
Season
October.
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)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Delices de Jodoigne.
This Belgian Pear originated in 1846, but it is yet little known. Tree moderately vigorous. Young wood reddish brown. Fruit rather large, varying from obtuse to acute pyriform. Skin pale yellow, rich brownish crimson in the sun, netted and patched and dotted with russet. Stalk medium, sometimes with a slight depression at insertion, again fleshy, without cavity. Calyx open. Segments recurved. Basin small, shallow. Flesh white, juicy, buttery, half melting. Good to very good. October.
— John J. Thomas, The American Fruit Culturist (1903)Delices de Jodoigne. Rather large, yellowish-green; half melting, rich, very good. October.