Figue
PearFigue
Origin / History
Described under this name by Duhamel in 1768 (Trait. Arb. Fr. 2:183). Hogg listed it in the Fruit Manual (1884, p. 576). The pear described by Duhamel is quite different from the pear Figue d'Alençon, with which it has been confused. Origin uncertain.
Tree
Habit, vigor, size, bearing, and other tree characteristics are described in the source.
Fruit
Size: Medium.
Form: Long-pyriform.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Green, and of a dull dark red next the sun. Entirely covered with patches of brown-russet.
Dots: Numerous, covering the entire surface.
Flesh and flavor: White, tender, buttery, and melting. Juice sweet, sugary, and perfumed. Excellent early dessert pear.
Core and seeds: Not described in source.
Season
Sept.
Uses
Dessert. Excellent early dessert pear.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
Nursery Catalog Sources
Found in 2 catalogs (1849–1900) from Massachusetts
- Hovey & Co. , Cambridge , Massachusetts — 1849
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Figue.
- Duhamel Trait. Arb. Fr. 2:183. 1768. 2. Hogg Fruit Man. 576. 1884.
The pear described under this name by Duhamel in 1768 is quite different from the pear Figue d'Alençon with which it has been confused, the Green fig of Biedenfeld or Longue Verte of Leroy. Origin uncertain. Fruit medium, long-pyriform, green and next the sun of a dull dark red, entirely covered with numerous dots and patches of brown-russet; flesh white, tender, buttery, melting; juice sweet, sugary, perfumed; excellent early dessert pear; Sept.