Poire de Coq
PearPoire de Coq
Origin and History
Unknown origin. This variety is distinct from the Poire de Coq synonymous with the Beurre de Bruxelles. It was cultivated for many years in the old gardens of the Horticultural Society of Angers.
Tree
Not described in source.
Fruit
Size and Form: Large, long-turbinate, bossed, strongly mammillate at apex.
Skin: Citron-yellow, dotted and stained with dark gray, washed with bright carmine on the side exposed to the sun.
Flesh and Flavor: White, semi-fine and melting. Juice sweet with slight perfume but delicate flavor.
Stem, Cavity, Calyx, and Basin: Not described in source.
Core and Seeds: Not described in source.
Season
Second September (September).
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Other
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921). Referenced to Leroy Dict. Pom. 1:600, fig. 1867.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Poire de Coq.
i. Leroy Diet. Pom. 1:600, fig. 1867.
This variety is distinct from the Poire de Coq synonymous with the Beurre de Bruxelles, and is of unknown origin. It was cultivated for many years in the old gardens of the Horticultural Society of Angers. Fruit large, long-turbinate, bossed, strongly mammillate at apex, citron-yellow, dotted and stained with dark gray, and washed with bright carmine on the side exposed to the sun; flesh white, semi-fine and melting; juice sweet with slight perfume but delicate flavor; second Sept.