Petit-Oin
PearPetit-Oin
Origin/History
First described by Valerius Cordus. Originated in Germany and belongs to the Schmeerbirne or greasy class of pears. About 1650 it was cultivated in France under the name of Oing or Oin, the French equivalent of the German words "speck" or "lard," referring to the characteristically greasy nature of this pear class.
Tree
Not described in source.
Fruit
Size and Form: Medium or less; globular-ovate or turbinate, slightly obtuse at summit.
Stem: Not described in source.
Cavity: Not described in source.
Calyx and Basin: Not described in source.
Skin: Thick but smooth and greasy. Dull yellow-green, more or less gray, dotted and necked with greenish-russet.
Flesh and Flavor: Whitish, granular, and scented. Exceedingly melting and juicy, very saccharine, free from acid, with an exquisite flavor.
Core and Seeds: Not described in source.
Season
September to November.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Quality rating: Third.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Petit-Oin.
- Leroy Diet. Pom. 2:524, fig. 1869. Winterwunder. 2. Christ Handb. 497. 1817. Muskirte Schmeerbirne. 3. Dochnahl Fuhr. Obstkunde 2:13. 1856. Merveille d'Hiver. 4. Hogg Fruit Man: 616. 1884.
Valerius Cordus was the first to describe this pear which originated in Germany and belongs to the Schmeerbirne or greasy class. About 1650 it was cultivated in France under the name of Oing or Oin, the French equivalent of the German speck or lard. Fruit medium or less, globular-ovate or turbinate, slightly obtuse at summit, with thick but smooth and greasy skin, dull yellow-green, more or less gray, dotted and necked with greenish-russet; flesh whitish, granular, scented, exceedingly melting and juicy, very saccharine, free from acid and having an exquisite flavor; third; Sept. to Nov.