Limon

Origin/History

A Belgian pear, originated by Van Mons. Downing lists it as No. 10 of Van Mons; Elliott lists it as No. 8 of Van Mons.

Tree

Moderately vigorous (Elliott). Young shoots are long, slender, reddish brown.

Fruit

Size: Sources disagree. Downing and Hedrick describe the fruit as rather small. Elliott describes it as above medium. Thomas describes it as medium.

Form: Obovate (Downing, Hedrick, Elliott). Elliott adds "roundish" — obovate roundish. Thomas describes it as obovate, sometimes slightly pyriform.

Skin: Yellow, with a faint red cheek (Downing, Hedrick, Elliott). Thomas describes light yellow, with a reddish-brown blush.

Stem: An inch and a half long, rather stout, set in a moderately depressed round cavity (Downing). Elliott describes the stem as rather short. Thomas describes it as an inch and a half long, with cavity round, even, shallow.

Cavity: Moderately depressed, round (Downing). Round, even, shallow (Thomas).

Calyx: Set in a rather shallow round basin (Downing). Thomas describes the calyx as slightly sunk.

Basin: Rather shallow, round (Downing). Shallow (Elliott).

Flesh/Flavor: White, buttery, melting, and juicy, with a sprightly high flavor; very good (Downing). Hedrick agrees: white, buttery, melting and juicy, with a sprightly flavor; very good. Elliott describes the flesh as white, melting, juicy, rating it nearly "best." Thomas describes it as buttery, melting, of fine texture, with a mild, sweet flavor slightly perfumed — a notably different flavor profile from Downing's "sprightly high flavor."

Core/Seeds: Not described in source.

Season

Middle of August (Downing, Hedrick). August (Elliott). Late summer (Thomas). Elliott notes it "promises to take a first-class rank."

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Not described in source.