Alliance franco-russe
PearAlliance franco-russe
Origin / History
Raised from seed by Florimond Robitaille, a horticulturist at Séclin, France, and 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: Medium to large.
Form: Obovate-pyriform, rather similar to the Duchesse d'Angoulême.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: 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.
Dots: Red dots sprinkled over the surface; numerous russet dots at the base.
Flesh and flavor: Flesh white, fine, melting, very juicy, sugary, acidulous, agreeably perfumed. Quality almost very good.
Core and seeds: Not described in source.
Season
October to December.
Uses
Recommended for trial by amateurs.
Subtypes / Variants
Not described in source.
Other
Not described in source.
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.