Tarquin des Pyrenees

Pear

Tarquin des Pyrenees

Origin/History

Not described in source.

Tree

Vigorous.

Fruit

Size and Form: Large, pyriform.

Stem: Long, stout, fleshy at its junction with the fruit; without cavity.

Cavity: None; stem inserts without a cavity.

Calyx: Large, open, with persistent segments.

Basin: Broad, irregular, surrounded by russet.

Skin: Green, sprinkled or patched with russet, and thickly covered with brown dots.

Flesh and Flavor: Poor quality. Only a cooking pear; not suitable for dessert use.

Core/Seeds: Not described in source.

Season

A very long keeper; said to keep two years.

Uses

Cooking only.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Sources: Downing (1900) provides the full description; Thomas (1903) independently confirms large size, pyriform form, green skin, poor quality, and exceptional keeping ability in a telegraphic entry, adding no conflicting details.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Tarquin des Pyrenees.

Tree vigorous.

Fruit large, pyriform. Stem long, stout, fleshy at its junction, without cavity. Calyx large, open, with persistent segments, in a broad, irregular basin, surrounded by russet. Skin green, sprinkled or patched with russet, and thickly covered with brown dots. Flesh of poor quality, a very long keeper, and said to keep two years. Only a cooking Pear.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Tarquin des Pyrenées. Large, pyriform, green; quality poor—great keeper.

— John J. Thomas, The American Fruit Culturist (1903)

Tarquin