Fauvanelle

Pear

Fauvanelle (Pear)

Origin / History

Referenced in Revue Horticole (1911). Considered by M. Chasset, Secretary-general of the Pomological Society of France, to be the finest of all cooking pears.

Fruit

Form: Long-pyriform.

Skin: Bright green, largely covered with fawn, rayed or washed with red on the sun-exposed cheek.

Flesh & Flavor: Yellowish-white, very sugary. When cooked, imparts a good red wine tone to the fruit, with an agreeable aroma.

Tree

Not described in source.

Size

Not described in source.

Stem, Cavity, Calyx, Basin

Not described in source.

Core & Seeds

Not described in source.

Season & Storage

Not described in source.

Uses

Very good for kitchen use; a cooking pear.

Subtypes / Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Fauvanelle.

i. Rev. Hort. 146. 1911.

Considered by M. Chasset, Secretary-general of the Pomological Society of France, to be the finest of all cooking pears. Fruit long-pyriform, bright green, largely covered with fawn, and rayed or washed with red on the sun-exposed cheek; flesh yellowish-white, very sugary, giving a good red wine tone to the cooked fruit, with an agreeable aroma; very good for kitchen use.

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