Fondante de Brest
PearFondante de Brest
Origin / History
Claude Saint-Etienne mentioned the variety in 1670 under the name "Inconnue du Chesnevu." Leroy figured it in his Dictionary of Pomology, volume 2, page 169, in 1869. Hogg described it in his Fruit Manual, page 579, in 1884.
Tree
Not described in source.
Fruit
Size: Medium or nearly medium.
Form: Ovate-pyriform, more or less swelled.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Smooth, shining. Bright green, changing to yellowish-green on the shaded side as it ripens. Red, mottled dark blood-red next the sun.
Dots: Small, gray.
Flesh and flavor: White, rather coarse, breaking, gritty, juicy, sugary, perfumed. Flavor rose-water. Quality second.
Core and seeds: Not described in source.
Season
Listed for October.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)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.