Fondante du Panisel
PearFondante du Panisel
Origin and History
Raised about 1762 by the Abbé Hardenpont of Mons, Belgium. Historically known as Delices d'Hardenpont d'Angers and Delices d'Angers.
Tree
Not described in source.
Fruit
Size: Medium to large
Form: Globular or conic-ovate
Skin: Rough and thick texture; tender. Ground color green, almost entirely covered with marblings of olive-gray and dark green. As the fruit ripens, the base green changes to golden-yellow, and the marbling stains become russet-fawn on the sun-facing side.
Flesh and Flavor: Citrine (pale yellow) in color, fine or semi-fine texture, melting, very juicy. Flavor sugary with a very agreeable perfume. Quality: very good.
Stem: Not described in source.
Cavity: Not described in source.
Calyx and Basin: Not described in source.
Core and Seeds: Not described in source.
Season
November and December.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Other
Documented in Pomologie Francaise 3:No. 92, Pl. 92 (1865); Leroy's Dictionnaire Pomologique 2:13, fig. (1869); and Hogg's The Fruit Manual p. 558 (1884).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Fondante du Panisel.
- Pom. France 3:No. 92, Pl. 92. 1865. Delices d'Hardenpont d'Angers. 2. Leroy Diet. Pom. 2:13, fig. 1869. Delices d'Angers. 3. Hogg Fruit Man. 558. 1884. Raised about 1762 by the Abbé Hardenpont, Mons, Bel. Fruit medium to large, globular or conic-ovate; skin rough, thick, tender, green, almost entirely covered with marblings of olive-gray and dark green, the basic green changing to golden-yellow, and the stains to a russet-fawn on the side of the sun; flesh citrine, fine or semi-fine, melting, very juicy, with a sugary flavor and a very agreeable perfume; very good; Nov. and Dec.