Leon Leclerc Epineux
PearLeon Leclerc Epineux
Origin/History
According to the bulletin of the Society Van Mons (1857), this variety was obtained by Van Mons, though some doubt has been raised as to its origin.
Fruit
Size: Large
Form: Ovate-pyriform, often rather contorted
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Rough, thick, grayish-yellow, finely dotted with russet; stained with russet around the calyx and stalk; sometimes clouded and streaked with red on the face exposed to the sun.
Flesh & Flavor: Yellowish-white, coarse, breaking, with granular texture at the center. Juice sufficient, vinous and sugary.
Core & Seeds: Not described in source.
Season
November
Uses
Third for dessert, first for cooking.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Leon Leclerc Epineux.
i. Leroy Dict. Pom. 2:333, fig. 1869.
In the bulletin of the Society Van Mons, 1857, this variety is stated to have been obtained by Van Mons, though some doubt has been raised as to its origin. Fruit large, ovate-pyriform, often rather contorted; skin rough, thick, grayish-yellow, finely dotted with russet and stained with the same around the calyx and stalk and sometimes clouded and streaked with red on the face exposed to the sun; flesh yellowish-white, coarse, breaking, granular at the center; juice sufficient, vinous and sugary; third for dessert, first for cooking; Nov.