Balosse
PearBalosse
Origin/History
For many centuries, Balosse has been grown in France on the banks of the Marne, especially in the neighborhood of Chalons. In 1862, a specimen existed in that region that was considered to be more than 300 years of age. On account of its abundant crops yielded without cultivation, the tree has been a favorite with the farmers of France.
Tree
Produces abundant crops without requiring cultivation. Other characteristics not described in source.
Fruit
Form and Size: Moderate size, obovate-obtuse-pyriform.
Skin: Orange-yellow dotted with fawn, washed with dull red on the side to the sun.
Flesh and Flavor: Whitish, coarse, breaking, gritty, juicy, and saccharine.
Core and Seeds: Not described in source.
Season
January to April.
Uses
Second for the table, first for the kitchen.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Balosse.
i. Leroy Diet. Pom. 1:176, fig. 1867. 2. Le Bon Jard. 362. 1882.
For many centuries Balosse has been grown in France on the banks of the Marne, especially in the neighborhood of Chalons where there existed in 1862 a specimen which was considered to be more than 300 years of age. On account of its abundant crops yielded without cultivation, the tree has been a favorite with the farmers of France. Fruit moderate size, obovate-obtuse-pyriform, orange-yellow dotted with fawn, washed with dull red on the side to the sun; flesh whitish, coarse, breaking, gritty, juicy, saccharine; second for the table, first for the kitchen; Jan. to April.