Doyenné de Montjean
PearDoyenné de Montjean
Origin and History
Doyenné de Montjean was obtained in 1848 by M. Trottier of Montjean, Department of Maine-et-Loire, France, and was first published in 1858. It was catalogued in the Catalogue Congrès Pomologique France (1906).
Fruit
Size and Form
Doyenné de Montjean is large to very large, with an ovate form that is nearly equally rounded at both poles.
Skin
The skin is thin and rough, yellow in color, and much russeted.
Flesh and Flavor
The flesh is white, very fine, and melting, with a very juicy texture. The flavor is slightly vinous and sweet with a perfumed character. The overall quality is rated very good.
Stem, Cavity, Calyx, Basin, Core, and Seeds
Not described in source.
Tree
Not described in source.
Season and Storage
Doyenné de Montjean ripens from January to March.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
Nursery Catalog Sources
Found in 1 catalog (1900)
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Doyenné de Montjean.
- Cat. Cong. Pom. France 243, fig. 1906.
Obtained in 1848 by M. Trottier, Montjean, Department of Maine-et-Loire, Fr., and first published in 1858. Fruit large to very large, ovate, nearly equally rounded at its two poles; skin thin and rough, yellow, much russeted; flesh white, very fine, melting, very juicy, with a slightly vinous and sweet flavor, perfumed; very good; Jan. to Mar.