Aglaé Grégoire
PearAglaé Grégoire
Origin/History
A Belgian variety. According to Hedrick, it was obtained from seed about 1852 by X. Grégoire of Jodoigne, Belgium, and placed on the market in 1855. Downing attributes it to the Jardin Van Mons. It is referenced in Annales de Pomologie Belge 8:69 (1860) and Leroy's Dictionnaire de Pomologie 1:92 (1867).
Tree
Vigorous and productive in habit (Downing). Not further described in sources.
Fruit
Size and Form: The two sources disagree on size: Downing describes the fruit as medium; Hedrick describes it as below medium. Both agree on the general form — obtuse pyriform; Hedrick adds that the shape is often nearly round, characterizing it more fully as obovate-obtuse-pyriform.
Stem: Not described in sources.
Cavity: Not described in sources.
Calyx: Not described in sources.
Basin: Not described in sources.
Skin: The sources give conflicting accounts. Downing describes the skin as yellow, dotted and splashed with reddish brown. Hedrick describes it as dark green, changing to yellow at maturity, with no mention of reddish-brown markings.
Flesh and Flavor: Downing describes the flesh as yellowish white, half fine and half melting, juicy, and perfumed, rating it Good. Hedrick describes the flesh as melting, sugary, and semi-fine, with abundant, vinous juice and an agreeable perfume, rating it first quality.
Core/Seeds: Not described in sources.
Season
February and March (both sources agree).
Uses
Not described in sources.
Subtypes/Variants
Not described in sources.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Aglae Grégoire.
A Belgian variety, of vigorous and productive habit.
Fruit medium, obtuse pyriform. Skin yellow, dotted and splashed with reddish brown. Flesh yellowish white, half fine, half melting, juicy, perfumed. Good. February, March. (Jardin Van Mons.)
— U.P. Hedrick, The Pears of New York (1921)Aglaé Grégoire. 1. Ann. Pom. Belge 8:69, fig. 1860. 2. Leroy Dict. Pom. 1:92, fig. 1867.
Obtained from seed about 1852 by X. Grégoire, Jodoigne, Bel., and placed on the market in 1855. Fruit below medium, obovate-obtuse-pyriform and often nearly round, dark green changing to yellow at maturity; flesh melting, sugary, semi-fine and melting; juice abundant, vinous, with an agreeable perfume; first; Feb. and Mar.