Maréchal Dillen
PearMaréchal Dillen
Origin/History
A seedling raised by Van Mons in 1818 and published by him in 1820 (Hedrick). Belgian origin (Thomas).
Tree
Vigorous and productive (Downing). Not described in other sources.
Fruit
Size: Large or very large (Downing); very large (Hedrick); large (Thomas).
Form: Downing describes the shape as oblong obtuse pyriform; Hedrick describes it as obtuse-obovate; Thomas as somewhat obovate and very irregular.
Stem/Stalk: Short (Downing). Set in a broad, shallow cavity (Downing).
Cavity: Broad and shallow (Downing). Not described in other sources.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Dull greenish yellow, mottled with fawn, with shades, traces, and dots of russet (Downing). Yellowish-green, mottled with patches and dots of brown-russet (Hedrick). Pale green (Thomas).
Flesh/Flavor: Flesh white, melting, buttery, juicy, and sweet (Downing). Hedrick describes the flesh as white, fine, melting, juicy, very saccharine, with a very agreeable flavor of vinegar and musk. Thomas characterizes it as buttery, juicy, and rich.
Core/Seeds: Not described in source.
Season
October and November (Downing, Hedrick). November (Thomas).
Uses
An excellent dessert pear of the first quality (Hedrick).
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)Marechal Dillen.
Dillen d'Automne.
One of Van Mons' seedlings. Tree vigorous and productive.
Fruit large or very large, oblong obtuse pyriform, dull greenish yellow, mottled with fawn, shades and traces and dots of russet. Stalk short, set in a broad shallow cavity. Flesh white, melting, buttery, juicy, sweet. October, November. (An. Pom.)
— U.P. Hedrick, The Pears of New York (1921)Maréchal Dillen.
- Leroy Dict. Pom. 2:391, fig. 1869. 2. Hogg Fruit Man. 612. 1884.
Raised by Van Mons in 1818 and was published by him in 1820. Fruit very large, obtuse-obovate, yellowish-green, mottled with patches and dots of brown-russet; flesh white, fine, melting, juicy, very saccharine, having a very agreeable flavor of vinegar and musk; first, an excellent dessert pear; Oct. and Nov.
— John J. Thomas, The American Fruit Culturist (1903)Maréchal Dillen. Large, somewhat obovate, very irregular, pale green; buttery, juicy, rich. November. Belgian.