Oignon
PearOignon
Origin/History
Oignon was found cultivated in the western Departments of France by André Leroy, who described it in his Dictionnaire de Pomologie (1869). Leroy suggested it may be the same variety as the pear called by Le Lectier in 1628 "Oignon d'Été de Bretagne," though its origin remains uncertain (Bunyard). In England it is grown for market purposes around Maidstone, and is regarded as perhaps the most fertile pear grown, with branches breaking down under the weight of the fruit (Bunyard). Leroy appears to be the only pomological authority who described it in detail (Bunyard).
Tree
Growth is extremely vigorous; fertility is extraordinary (Bunyard). Branches break down through the weight of the fruit (Bunyard). In growth and leaf the variety is very distinct (Bunyard).
Leaves: Large, round, held flat, irregularly serrate (Bunyard).
Fruit
Size and Form: Above medium, spherical, much flattened at both ends, and often smaller on one side than the other (Hedrick). Bunyard gives the dimensions as medium, 3 inches by 3 inches, flattened round, inclining to Bergamotte shape.
Stem: Long and woody (Bunyard), set in a deep cavity (Bunyard).
Cavity: Deep (Bunyard).
Calyx/Eye: Large and open (Bunyard).
Basin: Shallow (Bunyard).
Skin: Thick and rough (Hedrick). The two sources describe the coloring differently: Hedrick gives it as gray-fawn, entirely covered with large grayish dots; Bunyard describes it as dull yellow, almost covered with patches of rough russet.
Flesh: Whitish, coarse, breaking, rather granular around the core (Hedrick). Bunyard concurs: coarse grained, breaking, and suitable only for cooking.
Juice/Flavor: Moderate in amount, sweet, saccharine, only slightly perfumed (Hedrick). Quality rated second (Hedrick).
Core/Seeds: Not described in source.
Season
The two sources differ slightly on ripening time: Hedrick gives end of September; Bunyard gives October.
Uses
Culinary; suitable only for cooking (Bunyard). Grown for market purposes around Maidstone (Bunyard).
Subtypes/Variants
Not described in source.
Other
One of the most fertile pears grown in England (Hedrick, Bunyard). Fertility is so extraordinary that branches break under the weight of the fruit (Bunyard).
Book Sources
Described in 2 period pomological works
View original book sources (2)
— 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.
— E.A. Bunyard, A Handbook of Hardy Fruits (1920)OIGNON. Culinary, October, medium, 3 by 3, flattened round, inclining to Bergamotte shape. Skin, rough. Colour, dull yellow, almost covered with patches of rough russet. Flesh, coarse grained, breaking, suitable only for cooking. Eye, large, open in a shallow basin. Stem, long and woody in a deep cavity. Growth, extremely vigorous; fertility extraordinary. Leaf, large, round, held flat, irregularly serrate. Origin, uncertain. It is described by André Leroy only so far as I have discovered. It may be, as he suggests, the Oignon d'Été de Bretagne, mentioned by Le Lectier in 1628. This is grown for market purposes around Maidstone, and is perhaps the most fertile pear grown, branches breaking down through the weight of the fruit. In growth and leaf it is very distinct.