Alliance franco-russe
PearAlliance franco-russe
Origin and History
Raised from seed by Florimond Robitaille, a horticulturist at Séclin, France. Placed on the market in 1897. Recommended for trial by amateurs in 1900 by the President of the Pomological Society of France.
Tree
Not described in source.
Fruit
Size and Form: Medium to large, obovate-pyriform. Rather similar to the Duchesse d'Angoulême.
Skin: Pale yellow sprinkled with red dots; deeper yellow on the side next the sun; mottled with fawn and numerous russet dots at the base.
Flesh and Flavor: White, fine, melting, very juicy, sugary, acidulous, agreeably perfumed. Almost very good in quality.
Stem, Cavity, Calyx, and Basin: Not described in source.
Core and Seeds: Not described in source.
Season
October to December.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Other
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921); original reference: Revue Horticole 116 (1900).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Alliance franco-russe. 1. Rev. Hort. 116. 1900. Raised from seed by Florimond Robitaille, a horticulturist at Séclin, Fr., and placed on the market, in 1897. Recommended for trial by amateurs in 1900 by the President of the Pomological Society of France. Fruit medium to large, obovate-pyriform, rather similar to the Duchesse d'Angoulême, pale yellow sprinkled with red dots, deeper yellow on the side next the sun, and mottled with fawn and numerous russet dots at the base; flesh white, fine, melting, very juicy, sugary, acidulous, agreeably perfumed; almost very good; Oct. to Dec.