Duchesse Précoce
PearDuchesse Précoce
Origin / History
Originated in the nurseries of André Leroy, Angers, France (Downing). Came from a seed bed of Duchesse d'Angoulême made in 1850 by André Leroy (Hedrick, citing Leroy, Dict. Pom. 2:113, fig., 1869).
Tree
Tree strong and vigorous, moderately productive.
Fruit
Size: Medium to large, large and often very large (Hedrick gives "large and often very large").
Form: Long pyriform, a little obtuse (Downing); ovate (Hedrick).
Stem: Stalk of medium length, rather stout, inclined.
Cavity: Stalk inserted in a slight depression, sometimes a small cavity.
Calyx: Large, open.
Basin: Shallow, uneven.
Skin: Pale yellow (Downing) or golden-yellow (Hedrick), shaded and mottled with pale red where exposed to the sun (Downing); slightly carmined on the cheek exposed to the sun (Hedrick).
Dots: Many, small, russet (Downing); sprinkled with large greenish dots (Hedrick).
Flesh and flavor: Whitish to very white; a little coarse, juicy, half melting, breaking or semi-melting. Sweet, slightly vinous, and a little astringent (Downing); "flavor agreeable" (Hedrick). Quality "good" (Downing); "second" (Hedrick).
Core and seeds: Seeds usually absent (Hedrick).
Season
Ripe in August (Hedrick: "Aug.") to the first of September (Downing).
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
Nursery Catalog Sources
Found in 1 catalog (1900)
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Duchesse Précoce.
Originated in the nurseries of André Leroy, Angers, France. Tree strong and vigorous, moderately productive.
Fruit medium to large, long pyriform, a little obtuse; skin pale yellow, shaded and mottled with pale red where exposed to the sun, and covered with many small russet dots; stalk of medium length, rather stout, inclined, inserted in a slight depression, sometimes small cavity; calyx large, open; basin shallow, uneven; flesh whitish, a little coarse, juicy, half melting, sweet, slightly vinous, and a little astringent; good. Ripe first of September.
— U.P. Hedrick, The Pears of New York (1921)Duchesse Précoce. i. Leroy Diet. Pom. 2:113, fig. 1869. Came from a seed bed of Duchesse d'Angoulême made in 1850 by André Leroy. Fruit large and often very large, ovate, golden-yellow, sprinkled with large greenish dots, slightly carmined on the cheek exposed to the sun; flesh very white, breaking or semi-melting, with seeds usually absent, juicy, sweet; flavor agreeable; second; Aug.