Duc de Brabant
PearOrigin/History
A Belgian pear. According to Hedrick, sent by Van Mons as a numbered seedling to Simon Bouvier in Jodoigne, Belgium, in 1827.
Tree
Hardy, vigorous, and productive. Young wood olive brown grayish (Downing).
Fruit
Size: Large (Downing, Elliott, Thomas). Hedrick describes the fruit as medium.
Form: Oblong pyriform, sometimes acute, sometimes obtuse (Downing). Pyriform-obtuse (Hedrick). Oval pyriform, angular (Elliott). Roundish-pyriform, tapering to the crown, somewhat Onondaga-shaped, with a small neck (Thomas).
Skin: Greenish, shaded with crimson on the sunny side, and thickly sprinkled with greenish dots (Downing). Greenish-yellow, dotted with russet, marbled with fawn, sometimes washed with red on the side next the sun (Hedrick). Greenish shade, crimson in sun, greenish dots (Elliott). Greenish, dotted green, shaded crimson on the sunny side (Thomas).
Stem: Long, curved, and twisted, somewhat fleshy at its insertion, in a very small cavity (Downing). Long, curved, with flesh at the base (Elliott). Long, curved, scarcely sunk (Thomas).
Cavity: Very small (Downing). Scarcely sunk (Thomas).
Calyx: Large and open. Segments persistent (Downing, Elliott).
Basin: Irregular, ribbed (Downing, Elliott, Thomas).
Flesh/Flavor: Whitish green, very juicy, buttery, melting, with a refreshing vinous flavor. Very good (Downing). White, semi-fine, semi-breaking; juice sufficient, sugary, acidulous; good, sometimes second quality (Hedrick). Whitish, granular, vinous; core medium; "very good" (Elliott). Greenish white, buttery and melting, with a refreshing vinous flavor (Thomas).
Core/Seeds: Core medium (Elliott). Not described in other sources.
Season
October, November (Downing, Elliott, Thomas). October (Hedrick).
Uses
Not described in sources.
Subtypes/Variants
Not described in sources.
Other
Not described in sources.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Duc de Brabant.
Fondante des Charneuse. Jamin. Waterloo. Miel d'Waterloo. Beurre Charneuse. Belle Excellente. Beurre d'Waterloo.
A Belgian Pear. Tree hardy, vigorous, productive. Young wood olive brown grayish.
Fruit large, oblong pyriform, sometimes acute, sometimes obtuse. Skin greenish, shaded with crimson on the sunny side, and thickly sprinkled with greenish dots. Stalk long, curved, and twisted, somewhat fleshy at its insertion, in a very small cavity. Calyx large and open. Segments persistent, in an irregular ribbed basin. Flesh whitish green, very juicy, buttery, melting, with a refreshing vinous flavor. Very good. October, November.
— U.P. Hedrick, The Pears of New York (1921)Duc de Brabant.
- Leroy Dict. Pom. 2:92, fig. 1869.
- Mas Pom. Gen. 7:27, fig. 494. 1881. Sent by Van Mons as No. to Simon Bouvier in Jodoigne, Bel., in 1827. Fruit medium, pyriform-obtuse, greenish-yellow, dotted with russet, marbled with fawn, sometimes washed with red on the side next the sun; flesh white, semi-fine, semi-breaking; juice sufficient, sugary, acidulous; good; sometimes second; Oct.
— F.R. Elliott, The Western Fruit Book (1865)Duc de Brabant.
Miel de Waterloo, Fondante des Charneause, Desiré Van Mons, Eccellentissima, of some. Beurre de Charneau, Beurré de Waterloo, Fondante du Cornice.
Vigorous, productive, large, oval pyriform, angular, greenish shade, crimson in sun, greenish dots ; stem, long, curved, flesh at base ; calyx, large, open, segments persistent ; basin, irregular, ribbed ; flesh, whitish, granular, vinous ; core, medium : "very good." October, November.
— John J. Thomas, The American Fruit Culturist (1903)Duc de Brabant. (Waterloo, Meil de Waterloo, Fondante de Charneuse, Beurré Charneuse, Belle Excellente, Excellentissima.) Large, roundish-pyriform, tapering to crown (somewhat Onondaga-shaped), neck small; greenish, dotted green, shaded crimson on the sunny side; stalk long, curved, scarcely sunk; basin irregular, ribbed; flesh greenish white, buttery, and melting, with a refreshing vinous flavor. October, November.