Franchimont

Pear

Franchimont

Origin/History

Of supposed French origin. Cited by Hedrick (1921) from Downing's Fruits and Fruit Trees of America, 1869 edition (p. 766).

Tree

Not described in source.

Fruit

Size: Below medium.

Form: Roundish oblate (Downing); globular-oblate (Hedrick).

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Yellow, shaded with red in the sun; netted and patched with russet; many russet dots.

Flesh/Flavor: Flesh yellowish, juicy, half-melting (Downing) / semi-melting (Hedrick), sweet, slightly aromatic. Quality rated good or very good.

Core/Seeds: Not described in source.

Season

September and October.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Franchimont.

Supposed French origin.

Fruit below medium, roundish oblate, yellow, shade of red in sun, netted and patched with russet, many russet dots. Flesh yellowish, juicy, half melting, sweet, slightly aromatic. Good or very good. September, October.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Franchimont.

i. Downing Fr. Trees Am. 766. 1869.

Supposed French origin. Fruit below medium, globular-oblate, yellow shaded with red in the sun, netted and patched with russet, many russet dots; flesh yellowish, juicy, semi-melting, sweet, slightly aromatic; good or very good; Sept. and Oct.

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