Mansuette Double
PearMansuette Double
Origin / History
French cooking pear, first described in 1805. Figured in Leroy, Dict. Pom. 2:388, fig. 1 (1869).
Tree
Not described in source.
Fruit
Size: Fruit sometimes considerable.
Form: Rather variable in form, often conic, obtuse, very swelled in the lower part and slightly bossed. Sometimes very long ovate, having one side near the base larger than the other.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Dark yellow, much covered with cinnamon-russet.
Dots: Large dots of ashy gray.
Flesh and flavor: Flesh greenish-white, coarse, juicy, semi-breaking or breaking, very gritty at the core. Juice abundant, deficient in sugar, wanting in perfume, often too acid. Quality second.
Core and seeds: Not described in source.
Season
Oct. to Dec.
Uses
A French cooking pear.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Mansuette Double.
- Leroy Dict. Pom. 2:388, fig. 1869.
This French cooking pear was first described in 1805. Fruit sometimes considerable, rather variable in form, often conic, obtuse, very swelled in the lower part and slightly bossed, sometimes very long ovate having one side near the base larger than the other, dark yellow, much covered with cinnamon-russet and large dots of ashy gray; flesh greenish-white, coarse, juicy, semi-breaking or breaking, very gritty at the core; juice abundant, deficient in sugar, wanting in perfume, often too acid; second; Oct. to Dec.