Saint Francois
PearSaint Francois Pear
Origin and History
This variety was largely unknown until 1675, when Merlet first described it under the names de Grillon or Bonne-Amet. Upon the re-printing and completion of his work in 1690, Merlet renamed it Saint François, the designation under which it has since been known.
Fruit
Size and Form Above medium sized, sometimes very large; long-conic in shape, slightly obtuse and bossed (with prominent bumps), with one side distinctly more swelled than the other.
Skin Color and Markings Dull greenish-yellow ground color, finely dotted with brown. Widely stained with fawn (tawny-brown) around the stem; more or less flecked with fawn throughout. Slightly carmined (light red) on the side of the sun.
Flesh and Flavor Flesh white and extremely fine in texture, semi-breaking in character, rarely gritty. Juice scanty and notably deficient in sugar. Flavor musky and delicate.
Culinary Quality Third for eating raw; first for cooking. (Superior for culinary use; less desirable when eaten fresh.)
Season
Mid-November to end of January.
Source: U.P. Hedrick, The Pears of New York (1921), citing Leroy, Dict. Pom. 2:616, fig. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Saint Francois.
- Leroy Diet. Pom. 2:616, fig. 1869.
Until 1675 when Merlet described it this variety was little known and he then called it de Grillon or Bonne-Amet but in 1690 on re-printing and completing his work he spoke of it as the Saint François. Fruit above medium and sometimes very large, long-conic, slightly obtuse and bossed, one side more swelled than the other, dull greenish-yellow, finely dotted with brown, widely stained with fawn around the stem and more or less flecked with the same and slightly carmined on the side of the sun: flesh white, extremely fine, semi-breaking, rarely gritty; juice scanty and wanting in sugar, musky, delicate in flavor; third for eating raw, first for cooking; mid-Nov. to end of Jan.