Hovey

Pear

Hovey (Pear)

Origin/History

Propagated by André Leroy in 1853 and dedicated by him to the American pomologist Hovey. French origin. Referenced in Leroy, Dict. Pom. 2:284, figs. (1869) and Downing, Fr. Trees Am. 784 (1869).

Tree

Not described in source.

Fruit

Size and Form: Medium or above (Thomas: medium). Conic-pyriform or turbinate-obtuse-pyriform, variable in form but always very long (Thomas gives simply: pyriform).

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Fine and very smooth; bright yellow, finely dotted with gray and stained with patches of russet.

Flesh and Flavor: Yellowish-white, semi-fine, melting, watery and slightly granular. Juice abundant, sugary, acidulous, and possessing a musky perfume. Thomas describes the flavor as rich and vinous.

Core and Seeds: Not described in source.

Season

November. Hedrick places it in the first (early) quality tier for that season.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Hovey.

Leroy Dict. Pom. 2:284, figs. 1869.

Downing Fr. Trees Am. 784. 1869.

Propagated by André Leroy in 1853 and dedicated by him to the American pomologist Hovey. Fruit medium or above, conic-pyriform or turbinate-obtuse-pyriform, variable but always very long; skin fine and very smooth, bright yellow, finely dotted with gray and stained with patches of russet; flesh yellowish-white, semi-fine, melting, watery and slightly granular; juice abundant, sugary, acidulous, and possessing a musky perfume; first; Nov.

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

Hovey. Medium, pyriform, yellow; melting, juicy, rich, vinous. French.

— John J. Thomas, The American Fruit Culturist (1903)