Duchesse de Brabant (De Capeinick)

Pear

Duchesse de Brabant (De Capeinick)

Origin/History

Duchesse de Brabant (De Capeinick) was obtained by M. Capeinick and received medals at Brussels and at Tournai in 1853 (Hedrick). The variety is recorded in Mas's Pomologie Générale (vol. 5, p. 17, fig. 297, 1880) (Hedrick).

The name "Duchesse de Brabant" was applied to more than one pear in American orchards. Downing distinguishes a separate form under the synonym Durieux — described as turbinate pyriform, with rough skin shaded with bright russet, whitish-yellow vinous flesh, and an end-of-October ripening — from the Capenick form. He also notes a third form of unknown origin that he had grown but whose identity he doubted: "There is also another Duchesse de Brabant, the origin of which is unknown. We have fruited, but are in doubt of the correctness of our tree." (Downing). The physical description below pertains to the Capenick form only.

Tree

Vigorous and productive (Downing).

Fruit

Size: Medium (Downing; Hedrick).

Form: Roundish, depressed at the crown (Downing). Regular pyriform (Hedrick).

Stem: Long, inserted in a small contracted cavity (Downing).

Cavity: Small and contracted (Downing).

Calyx: Open (Downing).

Basin: Not described in source.

Skin: Bright green, speckled with dots of gray-green, becoming lemon-yellow at maturity, washed with blood-red on the sun-exposed side (Hedrick). Downing describes the ripe color as clear yellow, tinged with bright red in the sun.

Flesh/Flavor: White (Downing; Hedrick). Rather firm but melting, juicy, rich, and sweet (Downing). Rather fine and melting, with juice abundant, sugary, and refreshing; rated first quality (Hedrick).

Core/Seeds: Not described in source.

Season

October (Downing). September (Hedrick).

Uses

Dessert fruit of first quality (Hedrick).

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 2 period pomological works

Downing, Fruits and Fruit Trees of America (1900) — listed as Duchesse de Brabant
Hedrick, The Pears of New York (1921)

View original book sources (2)

Duchesse de Brabant. (Durieux.)

Tree very vigorous.

Fruit of good size, turbinate pyriform, sometimes elongated. Skin rough, bright green, becoming moderately yellow at ripening, much shaded with bright russet. Flesh whitish yellow, fine, melting, juice abundant, sugary, vinous, finely perfumed. Fruit of the first quality, ripening at the end of October. (An. Pom.)

Duchesse de Brabant. (Capenick.)

Tree vigorous and productive.

Fruit medium, roundish, depressed at crown, clear yellow, tinged with bright red in the sun. Stalk long, inserted in a small contracted cavity. Calyx open. Flesh white, rather firm, but melting, juicy, rich, sweet. October. (Hovey Mag.)

There is also another Duchesse de Brabant, the origin of which is unknown. We have fruited, but are in doubt of the correctness of our tree.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Duchesse de Brabant (De Capeinick). 1. Mas Pom. Gen. 5:17, fig. 297. 1880.

This variety, obtained by M. Capeinick, received medals at Brussels and at Tournai in 1853. Fruit medium, regular pyriform, bright green and speckled with dots of gray-green, becoming lemon-yellow at maturity, washed with blood-red on the side of the sun; flesh white, rather fine, melting; juice abundant, sugary, refreshing; first; Sept.

— U.P. Hedrick, The Pears of New York (1921)

De Capeinick Soldat Labourer