Dillen

Pear

Dillen

Origin/History

Foreign origin. Previously considered a synonym of Beurré Diel, but proves distinct. Also recorded under the names Deacon Dillen, Dillon, and Doyenné Dillen.

Tree

Not vigorous. Branches erect, diverging. Wood grayish and rough. (Elliott)

Bark, twigs, lenticels, buds, and leaves not described in source.

Fruit

Size: Large.

Form: Elliott describes the shape as obovate obtuse pyriform. Thomas describes it as oblong-pyramidal, pyriform.

Stem: Short (both sources). Thomas adds: thick and fleshy.

Cavity: Not described in source.

Calyx: Small (Elliott). Rarely open (Thomas).

Basin: Moderate (Thomas).

Skin: Greenish yellow with russet at the stem (Elliott). Fine yellow, russeted, and dotted (Thomas).

Flesh/Flavor: Fine, melting, tender, juicy, and vinous (Elliott). Juicy, buttery, sweet, and rich (Thomas).

Core/Seeds: Not described in source.

Season

October–November (Elliott). November, keeping into December (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)

Dillen.

Deacon Dillen, | Dillon, | Doyenné Dillen.

Foreign. This has been heretofore considered a synonym of Beurré Diel; it, however, proves distinct. Tree, not vigorous, branches erect, diverging; grayish rough wood. Fruit, large, obovate obtuse pyriform, greenish yellow, russet at stem: stem, short; calyx, small; flesh, fine, melting, tender, juicy, vinous. October, November.

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

Dillen. Large, oblong-pyramidal, pyriform; fine yellow, russeted, dotted; stalk short, thick, fleshy; calyx rarely open; basin moderate; flesh juicy, buttery, sweet, and rich. November, keeping into December.

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

Deacon Dillen Dillon Doyenné Dillen Doyen Dillen Beurré Diel Maréchal Dillen Beurré Spence Brown Beurré Duc d'Aumale