Virgouleuse
Pear
Virgouleuse
Origin/History
An old French variety originating at the village of Virgoulée (also spelled Virgoule), near Limoges, in the Limousin region of France. The Marquis Chambrette was the baron of the village, and it was by him that the variety was first introduced, around 1650. From this circumstance it has often been called Chambrette, after the marquis. Coxe imported the variety from France. In Europe it is regarded as an excellent dessert pear, but in America it has not met with great success. Downing characterizes it as an old French variety of little value.
Coxe notes that in New York and East Jersey, most persons erroneously apply the name Virgouleuse to the yellow Beurré, which resembles the Virgouleuse in size and appearance.
Tree
Strong and vigorous, but a late and indifferent bearer, and apt to drop its fruit before it is ripe (Hedrick). Not described further in other sources.
Fruit
Size and Form: Medium to large (Hedrick); medium (Downing). Pyriform, rounded towards the eye and tapering thickly towards the stalk (Hedrick). In size and general appearance it resembles the yellow Beurré (Coxe).
Stem: About an inch long, fleshy at the base, attached with no depression (Hedrick).
Cavity: Not described in source.
Calyx: Small, open, set in a small, shallow basin (Hedrick).
Basin: Small and shallow (Hedrick).
Skin: Sources are in conflict. Coxe describes the skin as thicker and rougher than that of the yellow Beurré. Downing describes it as very smooth. Hedrick describes it as smooth and delicate. Color: a lively green, becoming a beautiful pale lemon-yellow at maturity (Hedrick); yellowish green at maturity (Downing). Sprinkled with numerous gray and red dots (Hedrick); gray or reddish dots (Downing).
Flesh and Flavor: Sources are in partial conflict on texture. Coxe describes the flesh as singularly firm, rich, juicy, and highly flavoured. Hedrick describes it as yellowish-white, delicate, buttery, melting, and very juicy, with a sugary and perfumed flavor. Downing describes it as white and buttery, rating it Good. The characterization of the flesh as "singularly firm" (Coxe) stands in contrast to the "buttery, melting" description of Hedrick and Downing.
Core/Seeds: Not described in source.
Season
Ripens in November. Keeps in perfection until March (Coxe). November to January (Downing; Hedrick).
Uses
Regarded as an excellent dessert pear in Europe (Hedrick). The fruit is said to be very susceptible to absorbing odors and flavors, and must be stored near materials which will improve rather than impair the flavor (Hedrick).
Subtypes/Variants
Not described in source.
Other
The tree is apt to drop its fruit before it is fully ripe, which may contribute to its indifferent reception in America (Hedrick). The variety's sensitivity to absorbed odors during storage is noted as an unusual characteristic affecting palatability (Hedrick).
Book Sources
Described in 3 period pomological works
View original book sources (3)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)
- VIRGOULEUSE.
This pear I imported from France; it derives its name from a village called Virgoule' in Limousin---in size and appearance it resembles the yellow Beurree', (which by most persons in New-York and East Jersey is erroneously called the Virgouleuse) but the skin is thicker and rougher; the flesh is singularly firm, rich, juicy, and highly flavoured---it ripens in November and keeps in perfection till March; it is one of
— A.J. Downing, The Fruits and Fruit Trees of America (1900)VIRGOULEUSE.
Poire-glace. Le Virgoule. Poire de Glace. Chambrette. Virgolese. Ice Pear. Bujaleuf. Chambrette d'Hiver. La Virguleuse.
An old French variety, of little value.
Fruit medium, pyriform. Skin very smooth, yellowish green at maturity, sprinkled with numerous gray or reddish dots. Flesh white, buttery. Good. November to January.
— U.P. Hedrick, The Pears of New York (1921)Virgouleuse. 1. Duhamel Trait. Arb. Fr. 2:224, Pl. 1. 1768. 2. Brookshaw Hort. Reposit. 1:Pl. XLIX, fig. 1. 1823. 3. Hogg Fruit Man. 661. 1884.
This variety originated at the village of Virgoulée, near Limoges, of which the Marquis Chambrette was the baron, and by whom it was first introduced about 1650. From this circumstance it has often been called Chambrette, after the marquis. The tree is strong and vigorous but is a late and indifferent bearer and is apt to drop its fruit before ripe. It is said that the fruit is very susceptible to absorbing odors and flavors and must be stored near materials which will improve rather than impair the flavor. In Europe it is regarded as an excellent dessert pear, but in this country it has not met with great success.
Fruit medium to large, pyriform, rounded towards the eye and tapering thickly towards the stalk; skin smooth, delicate, lively green becoming a beautiful pale lemon-yellow, sprinkled with numerous gray and red dots; calyx small, open, set in a small shallow basin; stem an inch long, fleshy at the base, attached with no depression; flesh yellowish-white, delicate, buttery, melting, very juicy, with a sugary and perfumed flavor; Nov. to Jan.