Sucrée Van Mons
PearSucrée Van Mons
Origin/History
A seedling raised by Van Mons.
Tree
Not described in source.
Fruit
Form and Size: Medium to large; ovate, irregular, sometimes nearly spherical.
Skin: Thick; very bright green, mottled with pale yellow, and sprinkled with numerous large, grayish spots. At maturity, skin turns a fine lemon-yellow and appears rather golden on the side next the sun.
Flesh: White, semi-fine, semi-buttery and melting. Flavor saccharine, vinous, slightly perfumed.
Stem, Cavity, Calyx, Basin, Core/Seeds: Not described in source.
Season
October and November.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Quality is variable, attributed perhaps to differences of soil and climate. Quality rated second to third.
Sources:
- U.P. Hedrick, The Pears of New York (1921)
- Leroy, Dict. Pom. 2:683, fig. (1869)
- Liegel, Syst. Anleit. 114 (1825)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Sucrée Van Mons.
- Leroy Dict. Pom. 2:683, fig. 1869.
Brussler Zuckerbirne. 2. Liegel Syst. Anleit. 114. 1825.
A seedling raised by Van Mons. Fruit medium to large, ovate, irregular, sometimes nearly spherical; skin thick, very bright green, mottled with pale yellow, sprinkled with numerous large, grayish spots, turning a fine lemon-yellow at maturity and rather golden on the side next the sun; flesh white, semi-fine, semi-buttery and melting, saccharine, vinous, slightly perfumed; quality variable, due perhaps to differences of soil and climate; second to third; Oct. and Nov.