Du Breuil Père

Du Breuil Père

Origin and History

This variety was raised by M. Alphonse Du Breuil from seeds of Louise Bonne de Jersey sown in 1840. It is documented in Mas, Le Verger 2:161, fig. 79 (1866–73), and was described by Leroy and later by Downing.

Fruit

Size and Form: Medium. The two sources give somewhat different accounts of the form: Downing describes it as roundish oblate pyriform, while Hedrick describes it as nearly a true sphere, slightly depressed at the two poles.

Skin: The two sources differ on ground color and markings. Downing describes the skin as greenish, with marblings and rays of brown on the sun-exposed side. Hedrick describes it as lemon-yellow, much russeted, and at maturity mottled with blood-red on the side next the sun.

Flesh: White, fine, melting, and juicy. Downing additionally characterizes the flavor as sweet and vinous.

Season

September. Hedrick rates it as first quality.

Notes

Tree characteristics, stem, cavity, calyx, basin, core, and seed details are not described in either source. The conflicting shape and skin-color accounts may reflect different stages of maturity observed, different strains, or simply the imprecision common in period pomological literature — both descriptions should be considered when attempting identification.