Fondante de Brest

Pear

Fondante de Brest — Pear

Origin/History

Mentioned by Claude Saint-Etienne in 1670 under the name Inconnue du Chesnevu.

Tree

Not described in source.

Fruit

Size and Form: Medium or nearly medium; ovate-pyriform, more or less swelled.

Skin: Smooth, shining. Ground color bright green, changing to yellowish-green on the shaded side as it ripens. Red coloration develops in the sun-exposed areas, mottled with dark blood-red striping next the sun. Covered with small gray dots.

Flesh and Flavor: White, rather coarse, breaking (melting texture), gritty. Juicy, sugary, perfumed with a rose-water flavor.

Core and Seeds: Not described in source.

Season

October.

Quality and Uses

Classified as a second-quality pear, suitable for cooking or processing rather than fresh dessert use.

Subtypes/Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Fondante de Brest, 1. Leroy Diet. Pom. 2:169, fig. 1869. 2. Hogg Fruit Man. 579. 1884.

Mentioned by Claude Saint-Etienne in 1670 under the name of Inconnue du Chesnevu. Fruit medium or nearly medium, ovate-pyriform, more or less swelled, smooth, shining, bright green changing to yellowish-green on the shaded side as it ripens, and red, mottled dark blood-red next the sun, covered with small gray dots; flesh white, rather coarse, breaking, gritty, juicy, sugary, perfumed, rose-water flavor; second; Oct.

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

Beaute Hätive Beauté Hâtive Brester Schmalz B Cassante de Brest Cheneau Fondante Hâtive Fondante Hätive Fondante de Bresse Fondante du Bois Inconnue Chesneau Inconnue du Chesneau Inconnue du Chesnevu Persische B Saft B. von Brest Saftige Brester B Schlunzen B Schmalzbirne von Brest Schmelzende Brester B Schmelzende Saft B. von Brest Spröde Brester B Unbekannte Kanal