Figue d'Alençon
Pear
USDA Pomological Watercolor Collection
Figue d'Alençon
Origin / History
Figue d'Alençon originated in the town of Alençon, France (Downing). Hedrick gives a more specific date and location, recording that it was obtained about 1829 near Alençon, Department Orne, France. Elliott classifies it simply as "Foreign." Hedrick cites Leroy's Dictionnaire de Pomologie 2:156, fig. (1869) and Rural N. Y. 45:233, figs. 150, 151 (1886) as references.
Tree
Vigorous, hardy, and productive (Elliott, Downing, Thomas). Elliott notes the tree is productive on either Pear or Quince stocks. Young wood is reddish or reddish brown on the upper side and olive yellow brown underneath, with prominent pointed buds (Downing). Thomas describes the shoots as reddish-purple and the leaves as thick.
Fruit
Size
Sources differ on size. Elliott calls the fruit medium. Downing describes it as large. Thomas in one entry describes it as large, and in another as medium or rather large. Hedrick records it as above medium, sometimes large, and notes it is long, very similar to the fig in form and color.
Form
Oblong pyriform (Elliott); oblong ovate acute pyriform, inclining by a lip over the stalk (Downing); large, irregularly pyramidal or pyriform (Thomas, first entry); pyriform-pyramidal, regular, body rounding to the apex (Thomas, second entry). Hedrick describes the form as long and very similar to the fig.
Stem / Stalk
Stout, fleshily set upon the neck (Elliott). Downing describes the stalk as short, stout, fleshy at insertion by a lip, often russeted. Thomas (second entry) gives the stalk as an inch long, stout, very fleshy at insertion, not sunk.
Cavity
Not described in source.
Calyx
Open, without divisions (Elliott). Downing describes the calyx as open, with segments stiff, long, and recurved.
Basin
Small, shallow, uneven (Downing). Thomas (second entry) records no basin.
Skin
Green, much overspread with yellow and red russet (Elliott); greenish yellow, sometimes with a brownish cheek, partially netted and patched with russet, and thickly sprinkled with russet green dots (Downing); green, spotted with russet (Thomas, first entry); skin thin, green, partly russeted at crown, often with a dull red cheek (Thomas, second entry). Hedrick notes the form and color are very similar to the fig.
Flesh / Flavor
White, juicy, melting, slightly perfumed; "very good" (Elliott). Greenish white, juicy, half melting, sweet, slightly vinous; very good (Downing). Thomas (first entry) describes the flesh as melting, juicy, vinous, sprightly, excellent. Thomas (second entry) describes the flesh as rather coarse, melting, juicy, rich, and high flavored. Hedrick records the flesh as greenish-white, semifine and melting, sugary, acidulous, and perfumed; first but requiring a favorable soil and climate.
Core / Seeds
Core rather large (Elliott). Seeds not described in source.
Season
November (Elliott). October to December (Downing; Thomas, first entry). Late autumn (Thomas, second entry). October and November (Hedrick).
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 4 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 (4)
— F.R. Elliott, The Western Fruit Book (1865)Figue. Figue Vert.
Foreign. Tree, vigorous, hardy, productive on either Pear or Quince. Fruit, medium, oblong pyriform, green, much overspread with yellow and red russet; stem, stout, fleshily set upon the neck; calyx, open, without divisions; core, rather large; flesh, white, juicy, melting, slightly perfumed; "very good." November.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)FIGUE.
Figue d'Alençon. Verte longue de la Mayenne. Verte longue d'Angers. Figue d'Hiver. Bonnisseme. Boirnissima de la Sartha. Sylvange d'Hiver. Petaless. Figue d'Hiver d'Alençon. Pettalless. Figue d'Alençon d'Hiver. Pistolette. Grosse Figue?
Originated in the town of Alençon, France. Tree vigorous, productive. Young wood reddish or reddish brown on the upper side, olive yellow brown underneath, prominent pointed buds.
Fruit large, oblong ovate acute pyriform, inclining by a lip over the stalk, greenish yellow, sometimes with a brownish cheek, partially netted and patched with russet, and thickly sprinkled with russet green dots. Stalk short, stout, fleshy at insertion by a lip, often russeted. Calyx open. Segments stiff, long, recurved. Basin small, shallow, uneven. Flesh greenish white, juicy, half melting, sweet, slightly vinous. Very good. October to December.
— John J. Thomas, The American Fruit Culturist (1903)Figue d'Alençon, p. 519.
[Additional entry in this volume: "Figue Alencon", pp. 544–544]
Figue Alencon. Large, irregularly pyramidal or pyriform; green, spotted with russet; flesh melting, juicy, vinous, sprightly, excellent. October to December. Tree vigorous, productive. Shoots reddish-purple, leaves thick.
[Additional entry in this volume: "Figue", pp. 544–544]
Figue. Medium or rather large, pyriform-pyramidal, regular, body rounding to the apex; skin thin, green, partly russeted at crown, often a dull red cheek; stalk an inch long, stout, very fleshy at insertion, not sunk; basin none; flesh rather coarse, melting, juicy, rich, high flavored. Late autumn.
— 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.