Had anybody here grown or tasted this pear?
Have not tried it or heard of it though by the name i do know it’s french. @mrsg47 may be able to help us out more. I also know the word fondante is melting. There are many such French pears that are very good. Many members grow fondante de moullins lille. It is reportedly very good but i have not had the pleasure to try that one myself. You can find additional fondante pears in the usda catalog NCGR-Corvallis: Pyrus Catalog
I’d never heard of it (which to be fair is not saying a whole lot), but here is a page describing the variety. Auto-translated from French:
Said to be sweet, tangy, fragrant, tender, and very resistant to scab. Originated in the Ardennes and most grown in the east of France.
Hi since I live in France I will keep an eye out for it, obviously it is not pear season right now but sometimes these pears are grown in Italy and their pear season starts earlier than ours and we get their fruit too. I also found this description and picture. I would definitely try it. It is a fall pear. Sounds really good.
It’s actually a Belgian pear.
Found in 1858 in België by brothers thirriot
synonym “Triomphe des Ardennes”
Usage time around oktober it seems.
Is mentioned to flower middle season.
Since half of België speaks Dutch and the other half French. Id expect most sources about this pear to be in those languages. Mabey a few German mentions to.
i have never tasted or seen one myself.
@JinMa could you post the original French source? might be an interesting site to use in the future
I grafted 2 small scions this year, so if they take, I’ll only be able to taste one in few years time.
@oscar: Good thought. Here’s the original French page:
Which links to
the Dutch historic source lists the flesh can be slightly grainy. Im curious if that’s the reason it’s not more widespread.
Because it also lists good flavour and fruitful (especially at later age) and compatibility with quince and seedlings for grafting.
It’s relatively short usage time combined with relatively late harvest for that type might also explain it.
@JinMA thanks for the link
This sounds a little ominous…
"Its fibers have the property of stimulating the functioning of the intestines very effectively: they increase the volume of the food bolus, and accelerate intestinal transit.
For young children, or people with a delicate digestive system, it is better to choose tender pear varieties rather than pears with grainy flesh."
Google translate: Google Translate
I would think the sorbitol would be the reason for digestive effects of pear, but that applies to all pears.
Interesting! (I was kidding in my comment above, but your post actually taught me something.)
The farm I worked at in 2015 had some Thirriot trees but I don’t remember much of their taste. I only know that they were very juicy and melting and a fall pear.
Yeah, that’s why you need to take it easy with the cider
Brothers Thirriot introduced multiple pears. Charleville, where they lived, is right on the border with Belgium, but still in France.
Here’s the description by Hedrick in “The Pears of New York”:
Obtained in 1858 by M. Thirriott, Charleville, Ardenne, Fr. Fruit rather large, pyriform, pale greenish-yellow, dotted with gray-brown; flesh white, semi-fine, melting, juicy, with an excellent flavor; first; Dec.
That is correct.