Jeanne d'Arc
PearJeanne d'Arc
Origin and History
Obtained by A. Sannier, Rouen, France, from a seedling of Beurré Diel fertilized with the Doyenné du Cornice. Placed in commerce in 1893, and recommended by the Pomological Society of France ten years later.
Fruit
Size and Form: Large; obtuse in form, bearing the general aspect of the Duchesse d'Angoulème.
Skin: Slightly rough; pale lemon-yellow, tinted with rose on the side exposed to the sun, speckled with rose, with some marks of fawn color.
Flesh and Flavor: White, granular about the core, fine, melting, very juicy, saccharine, acidulous, agreeable, only slightly perfumed. Quality: good.
Season
October and November.
Tree
Not described in source.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921); cited as Rev. Hort. 518, fig. 1904.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Jeanne d'Arc. i. Rev. Hort. 518, fig. 1904. Obtained by A. Sannier, Rouen, Fr., from a seedling of Beurré Diel fertilized with the Doyenné du Cornice. Placed in commerce in 1893, and recommended by the Pomological Society of France ten years later. Fruit large, obtuse, rather of the aspect of the Duchesse d'Angouleme; skin slightly rough, pale lemon-yellow, tinted with rose on the side exposed to the sun, speckled with rose, some marks of fawn color; flesh white, granular about the core, fine, melting, very juicy, saccharine, acidulous, agreeable, only slightly perfumed; good; Oct. and Nov.