Fondante Agreable

Pear

Fondante Agreable

Origin/History

Belgian variety. Described as new in 1854 by M. P. Wilder, with the original description appearing in The Horticulturist 4:83 (1854). Also cited in Guide Pratique (1876).

Tree

Not described in sources.

Fruit

Size: Medium.

Form: Downing and Thomas describe the fruit as roundish obovate; Hedrick gives globular-ovate.

Stem: Planted at an inclination and fleshy at its junction with the fruit (Downing).

Cavity: Not described in sources.

Calyx: Not described in sources.

Basin: Not described in sources.

Skin: Dull yellowish green, slightly russeted. Thomas describes the color as yellowish green without noting russet.

Flesh/Flavor: Flesh tender (Hedrick), juicy, and melting. Flavor pleasant and refreshing, with a delicate aroma. Hedrick rates the quality as very good.

Core/Seeds: Not described in sources.

Season

Ripens in August; Downing specifies the last of August.

Uses

Not described in sources.

Subtypes/Variants

Not described in sources.

Book Sources

Described in 3 period pomological works

View original book sources (3)

FONDANTE AGREABLE.

Fruit medium, roundish obovate. Color dull yellowish green, slightly russeted. Stalk planted at an inclination, and fleshy at its junction with the fruit. Flesh juicy and melting. Flavor very pleasant and refreshing, with a delicate aroma. Ripe last of August. (Wilder in Hort.)

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Fondante Agreable. 1. Horticulturist 4:83. 1854. 2. Guide Prat. 94. 1876. Belgian; described as new in 1854 by M. P. Wilder. Fruit medium, globular-ovate, dull yellowish-green slightly russeted; flesh tender, juicy and melting, pleasant, refreshing, with a delicate aroma; very good; Aug.

— U.P. Hedrick, The Pears of New York (1921)

Fondante Agréable. Medium, roundish-obovate, yellowish-green; juicy, melting, refreshing. August.

— John J. Thomas, The American Fruit Culturist (1903)