Jalousie de Fontenay Vendee
PearJalousie de Fontenay Vendee
Origin/History
A French pear. Elliott cautions that it must not be confounded with the "Jalousie," a third-rate variety of the same general name.
Tree
The tree is vigorous (Downing) and a fine grower on the Quince (Elliott), tending toward early and abundant bearing, and inclined to over-bear (Downing, Elliott). Young shoots are described as dull olive brown (Downing), brownish yellow (Elliott), or greenish (Thomas) — sources differ on shoot color — and are rather upright or erect (Elliott, Thomas). Leaves are long (Thomas).
Fruit
Size and Form: Medium, or medium or above (Downing, Elliott, Thomas). Sources describe the form variously as oblong obovate, slightly acute pyriform (Downing); ovate pyriform (Elliott); and conic-turbinate, approaching thick-pyriform (Thomas).
Skin: Dull yellow and green (Downing), pale dull yellowish-green (Thomas), or dull yellow (Elliott). The surface is considerably marked with russet patches and dots (Downing, Elliott, Thomas), with Elliott noting the russet often covers one half the surface. A red or brownish-red cheek is typically present, described as a slight tinge (Downing), a brownish red cheek (Elliott), or often faint (Thomas).
Stem: About an inch long (Downing, Thomas), set obliquely (Downing, Elliott, Thomas). Elliott notes the stem is variable and often carries a fleshy ridge at the side.
Cavity: No depression or sinking at the stem end; the stem sits on an obtuse point (Downing) and is not sunk (Thomas).
Calyx: Stiff segments (Downing, Thomas). Elliott describes the segments as long and half open; Thomas describes the calyx as closed — sources conflict on the open/closed state.
Basin: Shallow and round (Downing, Elliott); described as small and round by Thomas.
Core and Seeds: Core medium or small; seeds long and ovate (Elliott).
Flesh and Flavor: White (Downing, Elliott), buttery, melting (all three sources), juicy (Elliott), with a rich-flavored juice (Downing). Elliott describes the flavor as sweet and aromatic; Thomas as mild, rich, and fine flavored. Rated Very Good (Downing).
Season
Ripens at the end of September to the first of October (Downing, Elliott); mid-autumn more broadly (Thomas).
Uses
Elliott states that no pear fruited in his experience gave more satisfaction, and notes it is a fine grower on the Quince. It is suitable as a dessert fruit given its rich, buttery, melting flesh.
Subtypes/Variants
Not described in source.
Other
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)Jalousie de Fontenay Vendee.
De Fontenay Vendee. Jalousie de Fontenay. Belle d'Esquermes.
The tree of this French Pear is vigorous, and an early and abundant bearer. Young shoots a dull olive brown color.
Fruit medium, oblong obovate, slightly acute pyriform, dull yellow and green, considerably marked with russet patches and dots, and tinged with a red cheek. Stalk about an inch long, set obliquely, without depression, on an obtuse point. Calyx with stiff segments, set in a shallow, round basin. Flesh white, buttery, melting, with a rich-flavored juice. Very good. First of October.
— F.R. Elliott, The Western Fruit Book (1865)Jalousie de Fontenay Vendee.
Foreign. We have never fruited a pear that has given us more satisfaction. On the Quince it is a fine grower, and inclined to over-bear. It must not be confounded with the "Jalousie," a third-rate variety. Young shoots upright; brownish yellow.
Fruit, medium or above, ovate pyriform; color, dull yellow, with brownish red cheek, and patches and dots of russet, often the russet covering one half the surface; stem, varying, often obliquely set on, with a fleshy ridge at side; calyx, with segments, long, half open; basin, shallow; core, medium or small; seeds, long, ovate; flesh, white, buttery, melting, juicy, sweet, aromatic. Last September, early October.
— John J. Thomas, The American Fruit Culturist (1903)Jalousie de Fontenay Vendee. (Fontenay Jalousie.) Size medium, conic-turbinate, approaching thick-pyriform; surface a pale dull yellowish-green, more or less russeted, often a faint red cheek; stalk an inch long, often oblique, not sunk; calyx closed, stiff; basin small, round; flesh buttery, melting, mild, rich, fine flavored. Ripens at mid-autumn. Shoots greenish, rather erect, leaves long. French.