Dorothee Royale Nouvelle

Pear

Dorothee Royale Nouvelle

Origin/History

Described in Mas, Pomologie Générale 7:39, fig. 500 (1881), per Hedrick. Downing's description is attributed to Hogg.

Tree

Not described in source.

Fruit

Size: The sources conflict: Downing describes the fruit as about medium; Hedrick gives it as small.

Form: Pyriform (both sources). Downing adds that the fruit is uneven.

Stem: Stout (Downing).

Cavity: Not described in source.

Calyx: Open (Downing).

Basin: Not described in source.

Skin: The sources differ in their color description. Downing describes the skin as smooth, clear deep lemon yellow, with here and there a patch of cinnamon russet. Hedrick describes it as green changing to pale yellow, with some russet markings and speckled with grayish dots.

Flesh and Flavor: Both sources agree the flesh is melting and juicy. Downing characterizes it as very fine and rich. Hedrick adds that the flesh is whitish, sugary, and delicious, and rates quality as good.

Core/Seeds: Not described in source.

Season

Last of October (Downing). October and November (Hedrick).

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

DOROTHÉE ROYALE NOUVELLE.

Fruit about medium, pyriform, uneven. Skin smooth, clear deep lemon yellow, with here and there a patch of cinnamon russet. Calyx open. Stalk stout. Flesh very fine, melting, juicy, rich. Last of October. (Hogg.)

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

Dorothee Royale Nouvelle. i. Mas Pom. Gen. 7:39, fig. 500. 1881. Fruit small, pyriform, green changing to pale yellow, some russet markings and speckled with grayish dots; flesh whitish, melting, juicy, sugary, delicious; good; Oct. and Nov.

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

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