A type of pear with firm, yellowish-brown flesh that is excellent for cooking and preserving.
Named after the Angoulême region in southwestern France where this pear variety originated. The fruit became popular in European markets during the 19th century and retained the place name as its cultivar name.
French pears became so popular in Victorian England that wealthy families competed to have the rarest varieties in their greenhouses—the Angoulême pear was a status symbol fruit, like having the finest wine today.
Complete word intelligence in one call. Free tier — 50 lookups/day.