Pigeonnet Rouge

These are small apples, barely bigger than crabs, with a deep red blush (streaky in spots) that covers a dull yellow-green. ¶ 

They are mostly tapered and elongated, though there is variation, and are only slightly ribbed. Their shape is a little reminiscent of the larger Black Gilliflower's. ¶ 

Swaths of what I think is the thinnest russeting I have ever seen show on small regions of some of these small apples.

The blush is decorated with faint, tan, small lenticel dots, and the tiny calyx on each of these is open.

Small tastings

October This little red bird has fine-grained light-yellow flesh that is is satisfyingly crisp and well balanced between tart and sweet. It has a restrained and pleasing kick. On the dry side, but good.

I'd characterize the flavors as spicy and a bit vinous, with just a little bit of grain lurking in the background. The tart quality is not particularly citric.

The liveliness and size make these fun to eat. I think some might find the tart notes difficult to appreciate, but they do contribute to the sprightliness of this apple.

Whence Pigeonnet?

This apple has a small (and in my mind justified) following among home orchardists, but there is little online about its origins.

A USDA publication from the 1960s has the notation (p. 193) "France 1939" as the location from which and year when the sample was received, suggesting at least a European birthplace.

The usual suspects list a number of Pigeon and Pigeonnet apples, some with P Rouge as an alternative name.

However, the descriptions of those other apples, e.g. Pigeonnet Jerusalem, don't track with this one in a straightforward way.

The term "Pigeon" or "Pigeonnet," which modifies many apple names, likely has to do with shape and size. I guess it refers to a pigeon's head, or egg.

Meanwhile some descriptions that do seem to track describe PR as "savory." That word connotes something different to me, but I think it the same as the "little bit of grain" I found.

November A month and a half later, these apples have exuded more natural wax in storage and have a greasy feel.

Wax can protect a fruit, but the quality of these apples has suffered over time, though just a little. Some apples improve a month or two in storage, but these have taken the first step on the road to mealy.

Also, the flesh is a little lighter,

The flavor is similar to the early October benchmark, but because of the change in texture, it feels like a less lively apple.

Of minor interest: the flesh has retained its crispest quality near the top and bottom of the apple.

December I am trying these just between Christmas and New Years. These apples are in good crunchy fettle, with some small regions that are a bit softer and more granular.

If they are not quite as crisp and snappy as they were in October they are still mostly very good.

I do not think there is anything more to be learned about these by waiting.

So, I will publish this report, enjoy the remaining Pigeonette Rouge while they are still good, thank Josh from western Washington for these apples, and wish my readers an excellent holiday season!

Works Cited

Fisher, Herbert. 1963, "A Survey of Apple Clones in the United States" ARS-34-37-1 (May, 1963). USDA Agricultural Research Service.