Double-Plouvier

Pear

Double-Plouvier

Origin and History

Origin and age uncertain. Referenced in Leroy, Dictionnaire Pomologique, Vol. 2, p. 47, fig. 1869.

Fruit

Size and Form: Above medium. Long-ovate with more or less bossed surface (rounded, irregular protrusions).

Skin: Greenish ground color, dotted all over with gray-russet — this overall mottling is a distinguishing characteristic of the variety.

Flesh: Whitish, semi-fine in texture, semi-melting. Scented (aromatic).

Juice and Flavor: Moderate in quantity but sugary — the flavor is sweet despite moderate juice content.

Taste Profile: Suitable first for the kitchen; primarily a culinary rather than dessert pear.

Season and Storage

Keeps from January to March.

NOTE: This is a concise period description. The most distinctive identification features are the greenish skin with gray-russet dotting throughout and the long-ovate, bossed form. The semi-melting flesh and sugary juice distinguish it from harder cooking pears. Tree characteristics and detailed measurements are not recorded in the source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Double-Plouvier.

Leroy Dict. Pom. 2:47, fig. 1869.

Origin and age uncertain.

Fruit above medium, long-ovate, more or less bossed, greenish, dotted all over with gray-russet; flesh whitish, semi-fine, semi-melting, scented; juice moderate but sugary; first for the kitchen; Jan. to Mar.

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