Poire de Coq
PearPoire de Coq
Origin / History
Of unknown origin. Cultivated for many years in the old gardens of the Horticultural Society of Angers. Described by Leroy in the Diet. Pom., volume 1, page 600, with a figure, in 1867. Hedrick distinguishes this variety from another pear of the same name, identified as synonymous with the Beurre de Bruxelles.
Tree
Not described in source.
Fruit
Size: Large.
Form: Long-turbinate, bossed, strongly mammillate at apex.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Citron-yellow ground, dotted and stained with dark gray, and washed with bright carmine on the side exposed to the sun.
Dots: Dark gray.
Flesh and flavor: White, semi-fine and melting. Juice sweet with slight perfume but delicate flavor.
Core and seeds: Not described in source.
Season
Second Sept.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
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.