Figue de Naples
PearOrigin/History
A Belgian pear (Downing). Hedrick notes it has been confused with Figue d'Alençon but is a distinct variety. Elliott notes it has been grown by some under the name Beurré Bronzé.
Tree
Vigorous, productive (Elliott; Thomas describes it as hardy and productive). Shoots upright, brown (Downing, Elliott).
Fruit
Size: Medium (Downing, Elliott) to above medium (Hedrick); Thomas describes it as medium or rather large.
Form: Obovate pyriform (Downing). Oblong (Hedrick). Oblong obovate (Elliott). Thomas describes it as oblong-obovate, sometimes slightly obovate-pyriform, with a very obtuse base.
Skin: Greenish yellow, shaded and marbled with red in the sun, netted and patched with russet, with many russet-green dots (Downing). Hedrick describes it as greenish-yellow, entirely covered with thin, delicate russet, dark reddish-brown on the side next the sun. Elliott describes it as pale greenish yellow, dull red in sun, russety. Thomas describes the surface as yellowish-brown, with a faint reddish cheek.
Stem: Long, slender, generally curved and enlarged at junction of fruit, and a little inclined (Downing). Stout, with a fleshy knob at base (Elliott). An inch long, fleshy at insertion (Thomas).
Cavity: Not described in source.
Calyx: Open (Downing). Small (Elliott).
Basin: Small, shallow, and uneven (Downing). Broad, shallow, smooth (Thomas).
Flesh and Flavor: Yellowish, juicy, melting, sweet, pleasant; rated good or very good (Downing). Greenish-white, buttery, melting, with a rich, sugary flavor; rated excellent (Hedrick). Juicy, pleasant, breaking; rated "good" (Elliott). Thomas describes the flesh as buttery, not rich, becoming dry unless kept from the air.
Core/Seeds: Not described in source.
Season
October (Downing, Elliott). November (Hedrick). Thomas says it ripens in late autumn.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Figue de Naples.
Beurre Bronzee. Fig Pear of Naples. Fourcroy? Comtesse de Frenol. De Vigne Pelone.
A Belgian Pear. Tree vigorous, with upright brown shoots.
Fruit medium, obovate pyriform, greenish yellow, shaded and marbled with red in the sun, netted and patched with russet, many russet-green dots. Stalk long, slender, generally curved and enlarged at junction of fruit, and a little inclined. Calyx open. Basin small, shallow, and uneven. Flesh yellowish, juicy, melting, sweet, pleasant. Good or very good. October.
— U.P. Hedrick, The Pears of New York (1921)Figue de Naples.
- Hogg Fruit Man. 577. 1884.
This has been confused with Figue d'Alençon but is a distinct variety. Fruit above medium, oblong, greenish-yellow, entirely covered with thin, delicate russet, dark reddish-brown on the side next the sun; flesh greenish-white, buttery, melting, with a rich, sugary flavor; excellent; Nov.
— F.R. Elliott, The Western Fruit Book (1865)FIGUE OF NAPLES.
Figue de Naples, | Comtesse de Frenol, Fig Pear of Naples, | De Vigne Pelone.
Foreign. Grown by some under name of Beurré Bronze. Tree, vigorous, productive, shoots upright, brown; fruit, medium, oblong obovate, pale greenish yellow, dull red in sun, russety; calyx, small; stem, stout, fleshy knob at base; flesh, juicy, pleasant, breaking; "good." October.
— John J. Thomas, The American Fruit Culturist (1903)Figue de Naples. (Fig Pear of Naples.) Medium, or rather large, oblong-obovate, sometimes slightly obovate-pyriform, base very obtuse; surface yellowish-brown, with a faint reddish cheek; stalk an inch long, fleshy at insertion; basin broad, shallow, smooth, flesh buttery, not rich, becoming dry unless kept from the air. Ripens late autumn. Hardy and productive.