Forme de Délices
PearForme de Délices
Origin/History
A Flemish pear. Downing records receiving it from the London Horticultural Society; his 1845 description is the earliest American reference, also cited by Hedrick (1921) alongside Hogg's Fruit Manual (1884).
Tree
Not described in source.
Fruit
Size and Form: Medium, obovate. All three sources agree on both points.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Rough. Ground color yellowish (Downing, Thomas) to yellow (Hedrick). Downing describes the russet as dull; Hedrick specifies the fruit is almost entirely covered with rather rough brown-russet.
Flesh and Flavor: Buttery and melting. Downing and Thomas both note the flesh is somewhat or rather dry; Hedrick describes the flesh as tender, with a rich, sweet flavor, and does not mention dryness. All sources agree on sweetness.
Core and Seeds: Not described in source.
Season
Downing gives last of October. Thomas gives October. Hedrick extends the season to October and November.
Uses
Hedrick rates it an excellent dessert pear. Downing rates it Good.
Subtypes/Variants
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Forme de Delices.
A Flemish Pear, received from the London Horticultural Society.
Fruit medium, obovate. Skin rough, yellowish, with dull russet. Flesh buttery, melting, somewhat dry, but sweet. Good. Last of October.
— U.P. Hedrick, The Pears of New York (1921)Forme de Délices.
- Downing Fr. Trees Am. 388. 1845.
- Hogg Fruit Man. 582. 1884.
A Flemish pear. Fruit medium, obovate, yellow, almost entirely covered with rather rough brown-russet; flesh tender, buttery, melting, with a rich, sweet flavor; an excellent dessert pear; Oct. and Nov.
— John J. Thomas, The American Fruit Culturist (1903)Forme de Délices. Medium, obovate, yellowish, rough; buttery, rather dry, sweet. October. Flemish.