Petit-Oin
PearPetit-Oin
Origin / History
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.
Tree
Not described in source.
Fruit
Size: Medium or less.
Form: Globular-ovate or turbinate, slightly obtuse at summit.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Thick but smooth and greasy, dull yellow-green, more or less gray, necked with greenish-russet.
Dots: Dotted with greenish-russet.
Flesh and flavor: Whitish, granular, scented, exceedingly melting and juicy, very saccharine, free from acid, having an exquisite flavor. Quality given as third.
Core and seeds: Not described in source.
Season
Fruit in season from September to November.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Quality rated third.
Book Sources
Described in 1 period pomological work
Nursery Catalog Sources
Found in 1 catalog (1849) from Massachusetts
- Hovey & Co. , Cambridge , Massachusetts — 1849 — listed as Merveille d'Hiver
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.