Figue d'Alençon
Pear
USDA Pomological Watercolor Collection
Figue d'Alençon
Origin/History
Obtained about 1829 near Alençon, Department Orne, France. Referenced in Leroy's Dictionnaire de Pomologie (2:156, fig., 1869) and Rural New York (45:233, figs. 150, 151, 1886).
Tree
Not described in source.
Fruit
Size: Above medium, sometimes large.
Form: Long; very similar to the fig in form.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Color similar to the fig.
Flesh/Flavor: Greenish-white; semifine and melting; sugary, acidulous, and perfumed; first quality, but requiring a favorable soil and climate.
Core/Seeds: Not described in source.
Season
October and November.
Uses
First quality dessert fruit; requires favorable soil and climate for best results.
Subtypes/Variants
Not described in source.
Other
The Thomas (1903) source entry for this variety consists of a page reference only (p. 519) and provides no descriptive content.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— U.P. Hedrick, The Pears of New York (1921)Figue d'Alençon.
- Leroy Dict. Pom. 2:156, fig. 1869. 2. Rural N. Y. 45:233, figs. 150, 151. 1886.
Obtained about 1829 near Alençon, Department Orne, Fr. Fruit above medium, sometimes large, long, very similar to the fig in form and color; flesh greenish-white, semifine and melting, sugary, acidulous and perfumed; first but requiring a favorable soil and climate; Oct. and Nov.
— John J. Thomas, The American Fruit Culturist (1903)Figue d'Alençon, p. 519.