Delices d'Hardenpont of Angers

Pear

Delices d'Hardenpont of Angers

Origin/History

Not described in source.

Tree

Tree of moderate growth, productive. (Thomas does not describe the tree.)

Fruit

Size and Form: Medium. The sources conflict on shape: Downing describes the fruit as roundish; Thomas describes it as obovate-turbinate, sometimes conic, approaching pyriform.

Skin: Greenish, becoming yellowish at maturity (Downing); greenish-yellow (Thomas). Both sources note russet: Downing describes the surface as sprinkled and patched with russet, with a warm cheek; Thomas notes some russet.

Stem

Short and thick. Downing adds that it is inserted by a ring or lip at an inclination. Thomas notes the base is fleshy at insertion.

Cavity

The sources conflict: Downing describes a shallow cavity; Thomas says little or none.

Calyx

Downing: open, with segments short and stiff. Thomas: small.

Basin

Small (both sources). Downing adds that it is uneven.

Flesh/Flavor

The sources conflict on texture: Downing describes the flesh as yellowish and nearly melting; Thomas describes it as slightly coarse. Both agree it is juicy. Downing describes it as sugary and aromatic, rating quality good to very good. Thomas describes it as rich and perfumed.

Core/Seeds

Not described in source.

Season

October–November (both sources agree).

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

DELICES D'HARDENPONT OF ANGERS.

Beurre des Hautes Vignes. Beurre Lasalle. Delices d'Angers.

Tree of moderate growth, productive.

Fruit medium, roundish, greenish, becoming yellowish at maturity, with a warm cheek, sprinkled and patched with russet. Stalk short and thick, inserted by a ring or lip at an inclination, in a shallow cavity. Calyx open. Segments short, stiff, in a small, uneven basin. Flesh yellowish, nearly melting, juicy, sugary, aromatic. Good to very good. October, November.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Delices d'Hardenpont of Angers. Medium, obovate-turbinate, sometimes conic, approaching pyriform; greenish-yellow, with some russet; stalk short, thick, fleshy at insertion; cavity little or none; calyx and basin small; flesh slightly coarse, juicy, rich, perfumed. October, November.

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

Beurre Lasalle Beurre des Hautes Vignes Delices d'Angers Delices d'Hardenpont of Belgium Archiduc Charles Beurre d'Aremberg Délices Van Mons Delices d'Hardenpoint Fondante du Panisel Glou Morceau Delices de Mons Glout Morceau De Duvergnies