Marguerite d'Anjou
PearMarguerite d'Anjou
Origin/History
M. Flon of Angers obtained this variety from a seedling in 1863. The variety was referenced by Leroy in Dictionnaire de Pomologie (1869).
Tree
Not described in source.
Fruit
Form and Size: Above medium size; irregular-ovate, bossed (bearing irregular lumps or bumps), more enlarged on one side than on the other and often slightly contorted.
Skin: Clear yellow, slightly tinted with pale rose on the side next the sun.
Flesh: White, fine, dense, melting, watery, free from grit.
Flavor: Juice abundant, highly saccharine, acidulous, possessing a delicious flavor recalling the perfume of the violet. Rated as first quality.
Cavity, Calyx, Basin, Stem, Core, and Seeds: Not described in source.
Season
October.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Marguerite d'Anjou.
i. Leroy Dict. Pom. 2:394, fig. 1869.
M. Flon, Angers, obtained this from a seedling in 1863. Fruit above medium, irregular-ovate, and bossed, more enlarged on one side than on the other and often slightly contorted, clear yellow, slightly tinted with pale rose on the side next the sun; flesh white, fine, dense, melting, watery, free from grit; juice abundant, highly saccharine, acidulous, possesses a delicious flavor recalling the perfume of the violet; first; Oct.