Fondante De Noël
PearFondante De Noël
Origin/History
Fondante De Noël is of French origin (Downing 1900), though Hedrick (1921, 1922) attributes it more specifically to Belgium: this pear was raised from seed by Major Espéren of Mechlin, Belgium. The tree fruited first in 1842 and was given the name Fondante de Noël to indicate the day on which it was tasted for the first time.
In 1862 a pear called Souvenir d'Espéren, attributed to seed grown by Berckmans, a noted Belgian horticulturist living in the United States, was put forth, but after examination there did not appear to be any difference in either the fruit or the wood of this tree from that of the variety grown by Major Espéren. Because the name Souvenir d'Espéren appears in connection with Fondante De Noël, the variety has been confused with another pear which was raised by Major Espéren and named Souvenir d'Espéren. The two, however, are entirely distinct, and the last-named sort has long been known and is still found growing in certain pear orchards of the eastern United States.
By the early twentieth century Hedrick noted it was doubtful whether this rather rare European pear could be purchased from American nurserymen, but possibly it could be had, and at least it could be re-propagated from old trees.
Tree
Sources broadly agree the tree is vigorous and productive, though they differ on size. Downing (1900) calls the tree simply "vigorous and a good bearer" with young wood olive brown. Hedrick (1921, 1922) describes the tree as medium in size and vigor, upright, hardy, productive; trunk thick, smooth; branches brownish-green, nearly covered with gray scarf-skin (per the 1921 account); branchlets slender, with long internodes, smooth, glabrous, marked with conspicuous, raised lenticels.
Leaf-buds large, long, conical, plump, free. Leaves 3½ in. long, 1¼ in. wide; apex taper-pointed; margin glandless, finely serrate. Hedrick's two accounts disagree on petiole length: 1¼ in. long (Hedrick 1921) versus 2½ inches long (Hedrick 1922). Flower-buds large, long, plump, free, singly on short spurs; flowers showy, 1½ in. across, white often tinged pink on the edges of the petals, average 9 buds in a cluster; pedicels ¾ in. long (Hedrick 1921).
Fruit
Size
Sources disagree on size. Elliott (1865) calls the fruit "rather below medium." Downing (1900) and Hedrick (1921) call it large; Hedrick (1921) gives 2¾ in. long, 2½ in. wide. Hedrick (1922) calls it "above medium in size," giving 2¼ inches long, 2¼ inches wide.
Form
Elliott (1865) and Downing (1900) describe the form as obovate obtuse pyriform. Hedrick (1921, 1922) calls it roundish-turbinate, irregular, with a trim, top-shaped form.
Stem / Stalk
Downing (1900) describes the stalk as short, fleshy at insertion. Hedrick (1921, 1922) gives stem ¾ in. long, thick, woody, obliquely set.
Cavity
Cavity obtuse, shallow, narrow, furrowed, often lipped (Hedrick 1921, 1922). Elliott and Downing do not describe the cavity.
Calyx
Elliott (1865) calls the calyx medium, with segments half reflexed. Downing (1900) describes the calyx as open. Hedrick (1921, 1922) describes the calyx as small, nearly closed. The calyx-tube is short, wide (Hedrick 1921).
Basin
Elliott (1865) calls the basin shallow, slightly furrowed. Hedrick (1921, 1922) calls the basin narrow, obtuse, furrowed.
Skin
Elliott (1865) describes the skin as pale greenish yellow, with few russet spots, dark red cheek, with carmine dots. Downing (1900) describes the surface as uneven, fine yellow, mostly covered with cinnamon russet, and a brownish cheek in the sun, with many russet dots. Hedrick (1921, 1922) describes the skin as roughened by russet dots and patches; color dull greenish-yellow, with many dots, flecks and patches of russet, often with a faint trace of brownish-red on the sunny side; dots numerous, small, russet, rather conspicuous. Hedrick (1922) also characterizes the coat as a russeted coat usually enlivened with a dull, ruddy color on the sunny side.
Flesh / Flavor
Elliott (1865) describes the flesh as whitish, melting, juicy; quality "very good." Downing (1900) describes it as yellowish, coarse, juicy, melting, brisk, a little astringent; quality good. Hedrick (1921, 1922) describes the flesh as white, gritty only near the core, tender, buttery, juicy, sweet, highly aromatic, very rich; quality good to very good. Hedrick emphasizes that it is just the pear for those who prefer sweetness to vinousness or piquancy, and who object to even a trace of astringency — a notable contrast to Downing's observation of a slightly astringent character.
Core / Seeds
Elliott (1865) calls the core large. Hedrick (1921, 1922) calls the core large, with meeting core-lines; seeds large, long, plump, acute.
Season
Elliott (1865) gives December. Downing (1900) gives September (notably divergent from other accounts). Hedrick (1921, 1922) gives fruit matures December to January; the fruits are in season and at their best for Christmas.
Uses
Not described in source beyond the dessert qualities implied by the flavor description — suited especially to those who prefer sweetness to vinousness or piquancy, and who object to astringency (Hedrick 1921, 1922).
Subtypes/Variants
Not described in source. Hedrick (1921) notes that Souvenir d'Espéren (the 1862 introduction attributed to Berckmans) was examined and found indistinguishable in fruit and wood from Fondante De Noël, but this is described as a duplicate rather than a distinct subtype, and is not to be confused with the separate, genuinely distinct pear of the same Souvenir d'Espéren name raised by Major Espéren.
Other
Hedrick (1921) notes that if the variety grows elsewhere as well as it does on the grounds of the New York Agricultural Experiment Station, it is too good to be lost. Bibliographic references in Hedrick (1921) include Mag. Hort. 21:267, fig. 9 (1855); Ann. Pom. Belge 7:67, Pl. (1859); Pom. France 1: No. 14, Pl. 14 (1863); Mas Le Verger 1:65, fig. 39 (1866–73); Downing Fr. Trees Am. 764 (1869); Hogg Fruit Man. 580 (1884); McIntosh Bk. Gard. 2:459 (1855); Dochnahl Führ. Obstkunde 2:62 (1856); Mathieu Nom. Pom. 296 (1889); and Leroy Dict. Pom. 1:209, fig. (1867).
Book Sources
Described in 5 period pomological works
Nursery Catalog Sources
Found in 1 catalog (1900)
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
View original book sources (5)
— F.R. Elliott, The Western Fruit Book (1865)Belle de Noel. Fondante de Noel, | Belle apres Noel. Foreign. Fruit, rather below medium, obovate obtuse pyriform, pale greenish yellow, with few russet spots, dark red cheek, with carmine dots ; calyx medium ; segments, half reflexed ; basin, shallow, slightly furrowed ; core, large ; flesh, whitish, melting, juicy ; " very good." December.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)FONDANTE DE NOËL.
Belle de Noël. Belle après Noël.
Of French origin. Tree vigorous and a good bearer. Young wood olive brown.
Fruit large, obovate obtuse pyriform. Surface uneven, fine yellow, mostly covered with cinnamon russet, and a brownish cheek in the sun, many russet dots. Stalk short, fleshy at insertion. Calyx open. Flesh yellowish, coarse, juicy, melting, brisk, a little astringent. Good. September.
— John J. Thomas, The American Fruit Culturist (1903)Fondante de Noël, p. 538.
[Additional entry in this volume: "Belle de Noël", pp. 783–783]
Belle de Noël; or, Belle Après Noël. See Fondante de Noël.
— U.P. Hedrick, The Pears of New York (1921)FONDANTE DE NOËL
- Mag. Hort. 21:267, fig. 9. 1855. 2. Ann. Pom. Belge 7:67, Pl. 1859. 3. Pom. France 1: No. 14, Pl. 14. 1863. 4. Mas Le Verger 1:65, fig. 39. 1866-73. 5. Downing Fr. Trees Am. 764. 1869. 6. Hogg Fruit Man. 580. 1884.
Belle après Noël. 7. McIntosh Bk. Gard. 2:459. 1855. Weihnachtsbirne. 8. Dochnahl Führ. Obstkunde 2:62. 1856. 9. Mathieu Nom. Pom. 296. 1889. Belle de Noël. 10. Leroy Dict. Pom. 1:209, fig. 1867.
It is doubtful whether this rather rare European pear can be purchased from American nurserymen now, but possibly it may be had, and at least it could be re-propagated from old trees. The fruit is distinguished by its trim, top-shaped form and handsome coat, usually enlivened with a dull color on the sunny side. The flesh, while gritty near the core, is tender, juicy, buttery, very rich, sweet, and aromatic. It is just the pear for those who prefer sweetness to vinousness or piquancy, and who object to even a trace of astringency. The trees, while only medium in size, are vigorous, hardy, healthy, and productive. If the variety grows elsewhere as well as it does on the grounds of the New York Agricultural Experiment Station it is too good to be lost. The fruits are in season and at their best for Christmas.
This pear was raised from seed by Major Espéren, Mechlin, Belgium. The tree fruited first in 1842 and was given the name Fondante de Noël to indicate the day on which it was tasted for the first time. In 1862 a pear called Souvenir d'Espéren, attributed to seed grown by Berckmans, a noted Belgian horticulturist living in the United States, was put forth, but after examination there did not appear to be any difference in either the fruit or the wood of this tree from that of the variety grown by Major Espéren. Because the name Souvenir d'Espéren appears in connection with Fondante de Noël, the variety has been confused with another pear which was raised by Major Espéren and named Souvenir d'Espéren. The two, however, are entirely distinct and the last-named sort has long been known and is still found growing in certain pear orchards of the eastern United States.
Tree medium in size and vigor, upright, hardy, productive; trunk thick, smooth; branches brownish-green, nearly covered with gray scarf-skin; branchlets slender, with long internodes, smooth, glabrous, marked with conspicuous, raised lenticels.
Leaf-buds large, long, conical, plump, free. Leaves 3½ in. long, 1¼ in. wide; apex taper-pointed; margin glandless, finely serrate; petiole 1¼ in. long. Flower-buds large, long, plump, free, singly on short spurs; flowers showy, 1½ in. across, white often tinged pink on the edges of the petals, average 9 buds in a cluster; pedicels ¾ in. long.
Fruit matures December to January; large, 2¾ in. long, 2½ in. wide, roundish-turbinate, irregular; stem ¾ in. long, thick, woody, obliquely set; cavity obtuse, shallow, narrow, furrowed, often lipped; calyx small, nearly closed; basin narrow, obtuse, furrowed; skin roughened by russet dots and patches; color dull greenish-yellow, with many dots, flecks and patches of russet, often with a faint trace of brownish-red on the sunny side; dots numerous, small, russet, rather conspicuous; flesh white, gritty only near the core, tender, buttery, juicy, sweet, highly aromatic; quality good to very good; core large, with meeting core-lines; calyx-tube short, wide; seeds large, long, plump, acute.
— U.P. Hedrick, Cyclopedia of Hardy Fruits (1922)FONDANTE DE NOËL. Belle de Noël.
The fruit of this rare European pear is distinguished by its trim top shape and russeted coat, which is usually enlivened with a dull, ruddy color on the sunny side. The flesh, while gritty near the core, is tender, juicy, buttery, very rich, sweet and aromatic. It is just the pear for those who prefer sweetness to vinousness, and who object to even a trace of astringency. The trees, while only medium in size, are vigorous, hardy, healthy and productive. The fruits are in season and at their best for Christmas. This pear was raised from seed by Major Esperen, Mechlin, Belgium. The tree fruited first in 1842.
Tree medium in size and vigor, upright, hardy, productive; trunk thick, smooth; branches brownish-green. Leaves 3½ inches long, 1¼ inches wide; apex taper-pointed; margin glandless, finely serrate; petiole 2½ inches long. Flowers showy, 1½ inches across, white often tinged pink on the edges of petals, average 9 buds in a cluster.
Fruit matures December-January; above medium in size, 2¼ inches long, 2¼ inches wide, roundish-turbinate, irregular; stem ¾ inch long, thick, woody, obliquely set; cavity obtuse, shallow, narrow, furrowed, often lipped; calyx small, nearly closed; basin narrow, obtuse, furrowed; skin roughened by russet dots and patches; color dull greenish-yellow, with many dots, flecks and patches of russet, often with a faint trace of brownish-red on the sunny side; dots numerous, small, russet, rather conspicuous; flesh white, gritty only near the core, tender, buttery, juicy, sweet, highly aromatic; quality good to very good; core large, with meeting core-lines; calyx-tube short, wide; seeds large, long, plump, acute.