Originated in America and introduced into France about 1850 by D. Dauvesse, Orleans, Loiret, France. Fruit of medium size, roundish, compressed at the base, with a distinct suture; color greenish-white, washed, striped and dotted with red; flesh white, tinged with red near the pit which is adherent, juicy, firm, sweet, with a pleasant, aromatic flavor; ripens the last of July.
Pavie de Pamiers. 1. Prince Pom. Man. 2:13, 14. 1832. 2. Carrière Var. Pêchers 45. 1867. 3. Leroy Dict. Pom. 6:225 fig., 226, 227. 1879.
Pavie de Pamiers is of French origin and was introduced into America in 1832 by William Robert Prince, Flushing, New York. Fruit large, roundish, flattened at the ends, with a large, distinct suture; skin white, with an attractive, red blush; flesh white, red at the stone, firm but tender, juicy, sweet; quality good; ripens in the south of France early in August.
Pavie de Pompone. 1. Miller Gard. Dict. 1752. 2. Downing Fr. Trees Am. 498. 1845.
3. Am. Pom. Soc. Cat. 30. 1877. 4. Leroy Dict. Pom. 6:229, 230 fig., 231. 1879.
Pavy Royal. 5. Langley Pomona 105, Pl. 32 fig. 2. 1729.
Pavie rouge de Pomponne. 6. Duhamel Trait. Arb. Fr. 2:37, 38, Pl. 26. 1768.
Monströse Härtling. 7. Christ Handb. 599, 600. 1817.
Monstrous Pavie. 8. Coxe Cult. Fr. Trees 220. 1817.
Riesenpfirsche. 9. Liegel Syst. Anleit. 185. 1825.
Monstreuse. 10. Prince Treat. Hort. 17. 1828.
Monstrous Pomponne. 11. Prince Pom. Man. 1:197. 1831.
Monströser Lieblingspfirsich. 12. Dochnahl Führ. Obstkunde 3:207, 208. 1858.
This old French variety was spoken of by many early writers. Among these was Arnauld d'Andilly who raised the first fruits in 1655 at his home, the Pompone estate, Seine-et-Marne, France. It was early introduced into America and in 1877 was added to the fruit-list of the American Pomological Society where it remained for twenty years. Duhamel mentions a Red Pavie that differs from this variety only in that it ripens earlier and is smaller. Tree vigorous; leaves crenate, with reniform glands; flowers large; fruit very large, somewhat oval, with a well-defined suture; apex with a mamelon tip; skin an intense red on a yellowish-white ground; flesh firm, red at the pit; stone adherent, small for the size of fruit; ripens in dry seasons from the middle to the end of October.
Pavie Tardif. 1. Kenrick Am. Orch. 233, 234. 1832. 2. Poiteau Pom. Franc. 1:No. 36, Pl. 1846.
Fruit large, compressed at the sides, with a distinct suture; skin yellow, washed with a red blush; flesh yellow, red at the pit, juicy, with a pleasant flavor; ripens the last of October.
Pavie Très-Tardif Madame Vergé. 1. Mathieu Nom. Pom. 409. 1889.
Listed in this reference.
Pavien Lieblingspfirsich. 1. Dochnahl Führ. Obstkunde 3:208. 1858.