Doyenne Defais
PearDoyenne Defais
Origin / History
Originated at Angers, France (Downing). Elliott classifies it as "Foreign" without further geographic detail. Elliott notes it "Promises well," suggesting it was still under evaluation at time of publication (1865).
Tree
The two sources give slightly conflicting accounts of vigor: Downing describes the tree as moderately vigorous, while Elliott describes it as robust and a great bearer. Young wood is dull olive brown with many white specks (Downing).
Fruit
Size and Form
The sources conflict on size: Downing describes the fruit as medium or below, while Elliott describes it as large. Both agree on a roundish form; Downing specifies roundish oblate.
Stem
Downing describes the stalk as short and a little curved. Elliott describes it as stout and about one inch long. Both sources agree it is set in a cavity, but they conflict on its character: Downing describes the cavity as broad, while Elliott describes it as deep.
Calyx
Downing: open. Elliott: spreading. Both sources agree the calyx is placed in a basin, but they conflict on its character: Downing describes the basin as abrupt and furrowed, while Elliott describes it as deep and narrow.
Skin
Elliott describes the skin as smooth. Both sources agree on a yellow ground color — Downing specifying pale yellow, Elliott specifying yellow — and both note a red blush: Downing describes this as sometimes a slight shade of red in the sun, while Elliott describes it as often a fine red cheek. Downing additionally notes traces of russet and sprinkling of brown dots. Elliott makes no mention of russet or dots.
Flesh and Flavor
Both sources describe the flesh as white and melting. Elliott adds that it is fine-grained and very buttery. Both describe it as juicy. Downing characterizes the flavor as sweet, pleasant, and slightly aromatic, rating the fruit good to very good. Elliott describes it as rich, high-flavored, and delicious.
Core / Seeds
Not described in either source.
Season
October (both sources agree).
Uses
Not described in either source.
Subtypes / Variants
Not described in either 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)DOYENNE DEFAIS.
Defais. Doyenné d'Affais.
Originated at Angers, France. Tree moderately vigorous. Young wood dull olive brown, with many white specks.
Fruit medium or below, roundish oblate. Skin pale yellow, sometimes a slight shade of red in the sun, traces of russet and sprinkled with brown dots. Stalk short, a little curved, in a broad cavity. Calyx open. Basin abrupt, furrowed. Flesh white, juicy, melting, sweet, pleasant, slightly aromatic. Good to very good. October.
— F.R. Elliott, The Western Fruit Book (1865)Doyenne Defais. Beurre Defais, | Doyenne D'Affay. Foreign. Fruit, large, roundish ; skin, smooth, yellow, often with a fine red cheek ; stalk, stout, about one inch long, inserted in a deep cavity ; calyx, spreading, placed in a deep, narrow basin ; flesh, fine, white-grained, very buttery, melting, juicy, rich, high-flavored, and delicious. Tree, robust, and a great bearer. "Promises well." October.