Figue de Naples
PearFigue de Naples
Origin/History
A Belgian pear. Hedrick (citing Hogg's Fruit Manual, 1884) notes it has been confused with Figue d'Alençon but is a distinct variety.
Tree
Vigorous, with upright brown shoots (Downing). Hardy and productive (Thomas). Not described in Hedrick.
Fruit
Size: Sources vary slightly. Downing gives medium; Hedrick, above medium; Thomas, medium or rather large.
Form: Sources differ. Downing: obovate pyriform. Hedrick: oblong. Thomas: oblong-obovate, sometimes slightly obovate-pyriform, base very obtuse.
Stem: Downing describes it as long, slender, generally curved and enlarged at the junction with the fruit, and a little inclined. Thomas gives the length as about one inch, fleshy at insertion.
Cavity: Not described in any source.
Calyx: Open (Downing). Not described in Thomas or Hedrick.
Basin: Downing and Thomas disagree. Downing: small, shallow, and uneven. Thomas: broad, shallow, and smooth. Both agree it is shallow.
Skin: Downing: greenish yellow, shaded and marbled with red in the sun, netted and patched with russet, with many russet-green dots. Hedrick: greenish-yellow, entirely covered with thin, delicate russet, dark reddish-brown on the side next the sun. Thomas: yellowish-brown overall, with a faint reddish cheek.
Flesh/Flavor: Downing: yellowish, juicy, melting, sweet, and pleasant; rated good or very good. Hedrick: greenish-white (conflicting with Downing's yellowish), buttery, melting, with a rich, sugary flavor; rated excellent. Thomas: buttery, but not rich (conflicting with Hedrick's "rich"), and becoming dry unless kept from the air.
Core/Seeds: Not described in any source.
Season
October (Downing); November (Hedrick); late autumn (Thomas).
Uses
Not described in any source beyond the flavor assessments.
Subtypes/Variants
Not described in any source.
Other
Downing lists several names associated with this variety: Beurré Bronzée, Fig Pear of Naples, Fourcroy(?), Comtesse de Frenol, De Vigne Pelone.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— 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.
— 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.