Des Chartreux

Pear

Des Chartreux Pear

Origin & History Origin uncertain. First described in Le Verger (Mas, 1866–73, vol. 2, p. 171, fig. 84).

Fruit

Size & Form: Small to nearly medium. Obovate-obtuse-pyriform (inverted egg-shaped with a blunt point, pear-shaped overall).

Skin: Light green, speckled densely with dots of very deep green. Washed with light red on the sunny side.

Flesh: Slightly yellow. Fine-grained. More firm than melting—does not break apart readily.

Juice & Flavor: Sugary. Acidulous (slightly acidic). Slightly perfumed.

Quality: Second-class.

Season Ripens in August.

Note on Hedrick's Evaluation:
Hedrick ranked this as "second" quality, indicating good eating merit but not among the finest pears of the season. The firm flesh and slight acidity suggest utility as a fresh eating pear with modest storage potential, though the musty-sweet perfume notes suggest particular appeal to period palates.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Des Chartreux.

i. Mas Le Verger 2:171, fig. 84. 1866-73.

Origin uncertain. Fruit small or nearly medium, obovate-obtuse-pyriform, light green, speckled with dots of a very deep green, washed with light red on the sunny side; flesh slightly yellow, fine, more firm than breaking; juice sugary, acidulous, slightly perfumed; second; Aug.

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