Marsaneix
PearMarsaneix
Origin/History
A cooking pear originating at the market town of Marsaneix in the Department of Dordogne, France. It was cultivated on the farms of that region in the middle of the eighteenth century.
Tree
Not described in source.
Fruit
Size & Form: Small, globular, regular in form.
Skin: Rough, entirely russeted, dotted with yellowish-gray.
Flesh & Flavor: Whitish, semi-fine, breaking texture, scented. Juice abundant but deficient in sugar; insipid.
Stem, Cavity, Calyx, Basin, Core, Seeds: Not described in source.
Season
January and February.
Uses
Cooking only. Second class (inferior quality fruit suitable for culinary purposes rather than fresh eating).
Subtypes/Variants
Not described in source.
Other
Not described in source.
Source Citation: U.P. Hedrick, The Pears of New York (1921); citing A. Leroy, Dictionnaire Pomologique 2:406, fig. (1869).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Marsaneix. i. Leroy Diet. Pom. 2:406, fig. 1869. A cooking pear of no particular merit which originated at the market town of Marsaneix, Department of Dordogne, Fr., and was cultivated on the farms of that country in the middle of the eighteenth century. Fruit small, globular, regular in form; skin rough, entirely russeted, dotted with yellowish-gray; flesh whitish, semi-fine, breaking, scented, gritty; juice abundant but deficient in sugar, insipid; second and for cooking only; Jan. and Feb.