Monchallard
PearMonchallard Pear
Origin and History
Found about 1810 by M. Monchallard at Valeuil, Dordogne, France.
Tree
Not described in source.
Fruit
Size: Above medium to large.
Form: Long-obovate, very obtuse.
Skin: Delicate, yellow, clear and dull. Speckled uniformly with greenish dots. Often washed with dark red on the cheek next the sun.
Flesh and Flavor: Very white, fine or semi-fine texture. Extremely melting. Juicy, saccharine, acidulous, and slightly aromatic. Flavor is delicious. Quality: first.
Season
End of August and September.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Source citations:
- Leroy Dict. Pom. 2:429, fig. 1869
- Bunyard Handb. Hardy Fr. 189. 1920
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Monchallard.
- Leroy Dict. Pom. 2:429, fig. 1869.
- Bunyard Handb. Hardy Fr. 189. 1920.
Found about 1810 by M. Monchallard at Valeuil, Dordogne, Fr. Fruit above medium to large, long-obovate, very obtuse; skin delicate, yellow, clear and dull, speckled uniformly with greenish dots and often washed with dark red on the cheek next the sun; flesh very white, fine or semi-fine, extremely melting, juicy, saccharine, acidulous, slightly aromatic and of delicious flavor; first; end of Aug. and Sept.