Flemish Bon Chrétien
PearFlemish Bon Chrétien
Origin/History
Flemish Bon Chrétien is of Flemish origin. According to Hedrick (1921), it was widely propagated in England by 1840. Hedrick cites the variety's appearance in Downing's Fruits and Fruit Trees of America (1869, p. 761) and in Leroy's Dictionnaire de Pomologie (1:469, with figures, 1867), where it appears under the name Bon-Chrétien de Vernois.
Tree
Not described in source.
Fruit
Size and Form
Fruit of medium size, obovate pyriform in form (Downing; Hedrick; Thomas).
Skin
Downing describes the skin as yellow, russeted near the calyx, and covered with many large russet dots. Thomas describes the color as pale green and brown. Hedrick states the fruit is green changing to yellow. These descriptions are not necessarily in conflict and may reflect different stages of ripeness: the fruit appears to begin green, transitioning to yellow at full ripeness, with russeting concentrated near the calyx and large russet dots distributed across the surface.
Stem
Not described in source.
Cavity
Not described in source.
Calyx
Not described in source.
Basin
Not described in source.
Flesh and Flavor
Downing describes the flesh as whitish, coarse, and juicy, noting that it stews very tender. Hedrick describes the flesh as yellowish-white, crisp, sweet, and perfumed, and also notes it is an excellent stewing pear. Thomas describes it as crisp and juicy, stewing tender. The characterization of the flesh texture differs slightly between sources: Downing uses the word "coarse," while Hedrick uses "crisp" — both descriptions are retained as they may reflect different assessments or slightly different strains.
Core and Seeds
Not described in source.
Season
November to March (Downing; Hedrick). Thomas indicates "Winter" generally.
Uses
An excellent cooking (stewing) pear (Downing; Hedrick; Thomas). Downing notes it is not very productive.
Subtypes/Variants
Not described in source.
Other
Downing lists the following associated names in historical context: Bon Chrétien Turc (Turkish Pear) and Bonchrétien Vernois (Turkish Bonchrétien).
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)FLEMISH BON CHRÉTIEN.
Bon Chrétien Turc. Turkish Pear. Bonchrétien Vernois. Turkish Bonchrétien.
The Flemish Bon Chrétien is an excellent cooking Pear, not very productive.
Fruit of medium size, obovate pyriform, yellow, russeted near the calyx, and with many large russet dots. Flesh whitish, coarse, juicy; stews very tender. November to March.
— U.P. Hedrick, The Pears of New York (1921)Flemish Bon Chrétien.
- Downing Fr. Trees Am. 761. 1869. Bon-Chrétien de Vernois. 2. Leroy Dict. Pom. 1:469, figs. 1867. Of Flemish origin. It was widely propagated in England in 1840. Fruit medium, obovate, green changing to yellow; flesh yellowish-white, crisp, sweet, perfumed; an excellent stewing pear; Nov. to Mar.
— John J. Thomas, The American Fruit Culturist (1903)Bon Chrétien, Flemish. Medium, obovate, pale green and brown; crisp, juicy; stews tender. Winter.