Martin-Sire
PearMartin-Sire
Origin / History
Martin-Sire is a very old pear, grown in England as early as the thirteenth century. By Claude Saint-Étienne in 1628 it was mentioned under two of its most ancient names, Martin-Sire and Ronville. In the eighteenth century, Mayer in the Pomona Franconica stated that the name Martin-Sire — the most generally recognized of its many names — originated from a former Lord of Ronville whose name was Martin. The variety was also sometimes known as the Lord Martin Pear. Downing characterizes it as a very old sort, valued only for cooking.
Early citations include: Duhamel, Trait. Arb. Fr. 2:145, Pl. XIX, fig. 5 (1768); Leroy, Dict. Pom. 2:410, fig. (1869); Hogg, Fruit Man. 615 (1884).
Tree
Not described in source.
Fruit
Size and Form: The two principal sources disagree on size: Downing describes the fruit as large, while Hedrick gives it as medium. Both agree the form is pyriform. Hedrick further characterizes it as obtuse and very regular.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Hedrick: fine, smooth and shining; bright green changing to a fine deep yellow, dotted and marked with fawn, carmined on the side next the sun. Downing: greenish yellow, with a shade of red in the sun.
Flesh / Flavor: The sources partly agree and partly conflict. Both describe the flesh as juicy and sweet. Downing characterizes it as crisp and gritty near the core. Hedrick describes it as whitish, semi-fine, and breaking (i.e., not buttery), and adds that it is perfumed and often with an after-taste of musk.
Core / Seeds: Not described in source.
Season
December to February (both sources in agreement).
Uses
Primarily a cooking or stewing pear. Downing states it is valued only for cooking. Hedrick specifies it is more fit for stewing than dessert.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Martin Sire.
Certeau Musqué d'Hiver. Sire Martin.
A very old sort, valued only for cooking.
Fruit large, pyriform, greenish yellow, with a shade of red in the sun. Flesh crisp, gritty near the core, juicy, sweet. December to February.
— U.P. Hedrick, The Pears of New York (1921)Martin-Sire.
- Duhamel Trait. Arb. Fr. 2:145, Pl. XIX, fig. 5. 1768. 2. Leroy Diet. Pom. 2:410, fig. 1869. 3. Hogg Fruit Man. 615. 1884.
This pear, sometimes known as Lord Martin Pear, was grown in England in the thirteenth century. By Claude Saint-Étienne in 1628 it was mentioned under two of its most ancient names, Martin-Sire and Ronville. In the eighteenth century Mayer in the Pomona franconica said the name Martin-Sire which was the most generally recognized of its many names originated from a former Lord of Ronville whose name was Martin.
Fruit medium, pyriform, obtuse and very regular; skin fine, smooth and shining, bright green changing to a fine deep yellow, dotted and marked with fawn, carmined on the side next the sun; flesh whitish, semi-fine, breaking, fairly juicy, sweet, perfumed and often with an after-taste of musk; more fit for stewing than dessert; Dec. to Feb.