Oignon
PearOignon
Origin and History
A variety found by Leroy cultivated in the western Departments of France. Leroy considered it possibly identical to the pear designated by Le Lectier in 1628 as "Oignon d'Ete de Bretagne." In England, it is noted as one of the most fertile pears grown.
Fruit
Size and Form: Above medium; spherical, much flattened at both ends, often smaller on one side than on the other.
Skin: Thick and rough, gray-fawn, entirely covered with large grayish dots.
Flesh and Flavor: Whitish, coarse, breaking, rather granular around the core. Juice moderate in amount, sweet, saccharine, only slightly perfumed. Quality rated as second.
Season
End of September.
Tree
Not described in source.
Uses
Not described in source.
Other
Noted for exceptional fertility in English cultivation.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Oignon.
- Leroy Diet. Pom. 2:473, fig. 1869.
- Bunyard Handb. Hardy Fr. 191. 1920.
This is a variety which Leroy found cultivated in the western Departments of France which he thought might be the same as the pear called by Le Lectier in 1628 Oignon d'Ete de Bretagne. In England it is one of the most fertile pears grown. Fruit above medium, spherical, much flattened at both ends and often smaller on one side than on the other; skin thick and rough, gray-fawn, entirely covered with large grayish dots; flesh whitish, coarse, breaking, rather granular around the core; juice moderate in amount, sweet, saccharine, only slightly perfumed; second; end of Sept.