Lieutenant Poitevin
PearLieutenant Poitevin
Origin/History
A French pear obtained by Flon-Grolleau in 1853 (Hedrick). Downing records it as introduced in 1853. Referenced in Leroy, Dict. Pom. 2:344, fig. (1869) and Hogg, Fruit Manual p. 604 (1884). The name also appears spelled Lieutenant Poidevin in Downing and Hedrick.
Tree
Vigorous and an early bearer (Downing). Not described in other sources.
Fruit
Size and Form: Large. Downing describes the form as broad at the calyx, obtuse pyriform; Hedrick describes it as obovate and undulating.
Stem: Short (Downing).
Cavity: Not described in source.
Calyx: Small, closed (Downing).
Basin: Not described in source.
Skin: Sources differ. Downing: yellow, overspread, netted and patched with cinnamon russet, with many russet dots, and sometimes a shade of crimson on the sun-exposed side. Hedrick: fine, yellow-ochre, dotted with gray. Thomas: greenish-yellow.
Flesh and Flavor: Sources differ. Downing: white, rather firm, juicy, breaking, rather coarse. Hedrick: yellowish-white, semi-fine, breaking, gritty around the center, sugary, vinous. Thomas: juicy, half melting.
Core/Seeds: Not described in source.
Season
Sources differ. Downing: November to March. Hedrick: March and April. Thomas: late winter.
Uses
Valuable as a cooking fruit (Downing). Hedrick rates it second quality for dessert and first quality for cooking.
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)Lieutenant Poitevin.
Lieutenant Poidevin.
A French Pear, introduced in 1853. Tree vigorous, and an early bearer, valuable as a cooking fruit.
Fruit large, broad at calyx, obtuse pyriform, yellow, overspread, netted and patched with cinnamon russet, many russet dots, sometimes shade of crimson in sun. Stalk short. Calyx small, closed. Flesh white, rather firm, juicy, breaking, rather coarse. November to March.
— U.P. Hedrick, The Pears of New York (1921)Lieutenant Poidevin.
- Leroy Dict. Pom. 2:344, fig. 1869.
- Hogg Fruit Man. 604. 1884.
Flon-Grolleau, a Frenchman, obtained this variety in 1853. Fruit large, obovate and undulating; skin fine, yellow-ochre dotted with gray; flesh yellowish-white, semi-fine, breaking, gritty around the center, sugary, vinous: second for dessert, first for cooking; Mar. and Apr.
— John J. Thomas, The American Fruit Culturist (1903)Lieutenant Poitevin. Large, greenish-yellow; juicy, half melting. Late winter. French.