Dieudonné Anthoine
PearDieudonné Anthoine
Origin/History
Obtained by Dieudonné Anthoine at Ecaussines-d'Enghien, Belgium, and bore fruit at Brussels in 1850. Downing refers to the origin simply as Enghien, Belgium. Described in Annales de Pomologie Belge 5:85, fig. (1857), and Leroy, Dictionnaire de Pomologie 2:26, fig. (1869).
Tree
Vigorous, moderately productive.
Fruit
Size and Form: Medium to medium and above. Downing describes the form as roundish obtuse pyriform. Hedrick describes it as globular, slightly turbinate, bossed, and flattened at both ends — a somewhat different characterization of shape.
Stem, Cavity, Calyx, Basin: Not described in source.
Skin: Hedrick: greenish-yellow at first, dotted with brown, mottled with russet, becoming at maturity a brilliant yellow, washed with vermilion on the sunny side. Downing describes the ripe skin as light yellow varying to a cinnamon yellow, with occasionally a flush of red in the sun.
Flesh and Flavor: The two sources conflict on texture and flavor character. Downing: flesh whitish, melting, juicy, sugary, vinous, and perfumed. Hedrick: flesh very white and very fine, breaking (not melting); juice sufficient; sweet, but often astringent and only slightly perfumed. Hedrick rates quality second.
Core/Seeds: Not described in source.
Season
October.
Uses
Not described in source.
Subtypes/Variants
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)Dieudonné Antoine.
A variety from Enghien, Belgium. Tree vigorous, moderately productive.
Fruit medium, roundish obtuse pyriform. Skin light yellow, varying to a cinnamon yellow, with occasionally a flush of red in the sun. Flesh whitish, melting, juicy, sugary, vinous, perfumed. October. (An. Pom.)
— U.P. Hedrick, The Pears of New York (1921)Dieudonné Anthoine.
- Ann. Pom. Beige 5:85, fig. 1857.
- Leroy Diet. Pom. 2:26, fig. 1869.
Obtained by Dieudonné Anthoine at Ecaussines-d'Enghien, Bel., and bore fruit at Brussels in 1850. Fruit medium and above, globular, slightly turbinate, bossed, flattened at both ends, greenish-yellow, dotted with brown, mottled with russet, becoming at maturity a brilliant yellow, washed with vermilion on the side of the sun; flesh very white and very fine, breaking; juice sufficient, sweet, often astringent and only slightly perfumed; second; Oct.