Doyenne Saint-Roch
PearDoyenne Saint-Roch
Origin / History
Doyenne Saint-Roch was largely grown in the Gironde, France, in the middle of the nineteenth century. It is recorded in Leroy's Dictionary of Pomology, volume 2, page 83, with a figure, dated 1869. Hedrick reprinted the description in The Pears of New York (1921) under the citation to Leroy.
Tree
Not described in source.
Fruit
Size: Above medium and sometimes larger.
Form: Globular but variable.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Pale yellow ground color, passing to bright yellow on the side next the sun, where it is lightly washed with carmine.
Dots: Dotted with russet.
Flesh and flavor: White, semi-fine, melting or slightly breaking, juicy, sugary, acidulous, of delicate flavor. Quality second.
Core and seeds: Not described in source.
Season
Ripens in August and September.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
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)Doyenne Saint-Roch.
- Leroy Dict. Pom. 2:83, fig. 1869.
Largely grown in the Gironde, Fr., in the middle of the nineteenth century. Fruit above medium and sometimes larger, globular but variable, pale yellow dotted with russet passing to bright yellow on the side next the sun, where it is lightly washed with carmine; flesh white, semi-fine, melting or slightly breaking, juicy, sugary, acidulous, of delicate flavor; second; Aug. and Sept.