Doyenné du Comice facts for kids
Quick facts for kids Doyenné du Comice |
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| Genus | Pyrus |
| Species | Pyrus communis |
| Cultivar | Doyenné du Comice |
| Origin | Angers, France |
The Doyenné du Comice (often called Comice) is a special type of pear. It first grew in France in the 1800s. People love this pear for its sweet taste and juicy texture.
Discovering the Comice Pear
The Comice pear began its journey in France. It was first grown in the city of Angers around the 1840s. A special plaque in France says that gardeners Dhomme and Millet de la Turtaudiere helped create this famous pear in 1849-1850.
This pear variety came to the United States in 1850 as a small plant. By the 1870s, it was growing in Oregon. Later, brothers Harry and David Rosenberg started selling these pears. They called them "Royal Riviera" pears. Today, Comice pears are still one of their most popular products.
How Comice Pear Trees Grow
The Comice pear tree grows strong and healthy. Its leaves are small and round-oval shaped. This tree blooms its flowers later in the season. This is similar to other pear types like the Bosc or Anjou pears.
The pears are also ready for harvest late in the season. This usually happens about 150 days after the flowers bloom. Comice pear trees cannot pollinate themselves. This means they need pollen from another type of pear tree to grow fruit.
What Comice Pears Are Like
Comice pears are usually large. They have a greenish-yellow color, often with a red blush. Sometimes, they have a slightly rough, brownish patch called russeting. The inside of the pear is pale and very juicy. It has a soft, "melting" texture when you eat it.
The skin of a Comice pear is very delicate. It can bruise easily. Because of this, these pears need careful handling. They are not usually packed by machines.
Many people have praised the Comice pear. In 1894, a London gardening journal called it the best pear in the world. A writer named Edward Bunyard also praised it in 1929. He said it had the "perfect combination of flavour, aroma, and texture." The Royal Horticultural Society gave it a special award in 1993, and again in 2013.
