Orange Rouge
PearOrange Rouge
Origin & History
An old variety of obscure origin. Henri Manger wrote in 1783 that it appeared to him to be the Favonianum Rubrum mentioned by Pliny, but according to M. Leroy it more likely originated at Poitiers and is the same as the Rousette, Orange du Poitou, or Poire de Poitiers.
Fruit Description
Form & Size: Medium, round, even, and regular, or inclining to turbinate.
Skin: Thick, clear grayish-yellow clouded with green on the shaded side. Surface sprinkled with pale gray dots and extensively washed and streaked with a lively dark red.
Flesh & Flavor: Whitish, semi-fine. Juice abundant, more or less saccharine, acidulous, and musky.
Season & Quality
Ripens end of August. Classified as second quality, often third.
Historical References:
- Duhamel, Traité des Arbres Fruitiers, Vol. 2, p. 141 (1768)
- Leroy, Dictionnaire de Pomologie, Vol. 2, p. 486, fig. (1869)
- Hogg, Fruit Manual, p. 636 (1884)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Orange Rouge. 1. Duhamel Trait Arb. Fr. 2:141. 1768. 2. Leroy Dict. Pom. 2:486, fig. 1869. Red Orange. 3. Hogg Fruit Man. 636. 1884.
An old variety of obscure origin. Henri Manger wrote in 1783 that it appeared to him to be the Favonianum Rubrum mentioned by Pliny, but it appears according to M. Leroy more likely to have originated at Poitiers, and to be the Rousette or Orange du Poitou or Poire de Poitiers. Fruit medium, round, even, regular or inclining to turbinate; skin thick, clear grayish-yellow, clouded with green on the shaded side, sprinkled with pale gray dots and extensively washed and streaked with a lively dark red; flesh whitish, semi-fine; juice abundant, more or less saccharine, acidulous and musky; second, often third; end of Aug.