Matou
PearMatou
Origin/History
Known also as Chat-Grillé and Chat-Roti in France. Must not be confused with Chat-Brule, which ripens in December. Origin unknown.
Tree
Not described in source.
Fruit
- Size: Medium
- Form: Obtuse-pyriform, enlarged around the central circumference
- Skin: Golden-yellow, dotted and marbled with gray-russet, washed with carmine on the face exposed to the sun
- Flesh: Whitish, semi-fine, breaking, watery, very granular at the center
- Juice and Flavor: Rather abundant juice, rarely very saccharine, astringent, almost devoid of perfume
- Stem, Cavity, Calyx, Basin, Core, and Seeds: Not described in source
Season
Mid-August
Quality
Third tier
Subtypes/Variants
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921); citing Leroy Dictionnaire Pomologique 2:414 (1869)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Matou.
- Leroy Diet. Pom. 2:414, fig. 1869.
A variety, known also as Chat-Grillé and Chat-Roti in France and which must not be confounded with the Chat-Brule, already described, which ripens in December. Its origin is unknown. Fruit medium, obtuse-pyriform and enlarged around central circumference, golden-yellow, dotted and marbled with gray-russet, washed with carmine on the face exposed to the sun; flesh whitish, semi-fine, breaking, watery, very granular at the center; juice rather abundant, rarely very saccharine, astringent, almost devoid of perfume; third; mid-Aug.