Doyenné Gris
PearDoyenné Gris
Origin and History
An ancient pear attributed to the garden of the Chartreux Monastery at Paris about the middle of the eighteenth century.
Fruit
Size: Medium and above.
Form: Globular, flattened at each extremity.
Skin: Rather thin and wrinkled. Yellow-ochre, nearly covered with cinnamon-colored russet, so that little of the true color is visible. Brownish-red toward the sun.
Flesh: White, tender, melting, very buttery.
Flavor: Rich and delicious. Described as one of the best dessert pears.
Season: October.
Uses: Dessert pear.
Tree
Not described in source.
Cavity, Calyx, and Basin
Not described in source.
Core and Seeds
Not described in source.
Storage and Post-Harvest Behavior
Not described in source.
Subtypes and Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Doyenné Gris. 1. Duhamel Trait. Arb. Fr. 2:208, Pl. XLVII, fig. 1. 1768. 2. Leroy Dict. Pom. 2:69, fig. 1869. Doyenné Gray. 3. Downing Fr. Trees Am. 745. 1869. Red Doyenné. 4. Hogg Fruit Man. 635. 1884.
An ancient pear attributed to the garden of the Chartreux Monastery at Paris about the middle of the eighteenth century. Fruit medium and above, globular, flattened at each extremity; skin rather thin and wrinkled, yellow-ochre, nearly covered with cinnamon-colored russet, so that little of the true color is visible, brownish-red toward the sun; flesh white, tender, melting, very buttery, rich and delicious; one of the best dessert pears; Oct.