Belle et Bonne de la Pierre
PearBelle et Bonne de la Pierre
Origin/History
This variety was obtained by M. A. de la Farge, Salers, France, at the foot of the mountains of the high Auvergne. It first bore fruit in 1861.
Tree
Not described in source.
Fruit
Size: Medium, sometimes rather large.
Form: Globular or ovate, with protuberances, always larger on one side than the other.
Skin: Yellow-ochre, dotted with gray and stains of brown russet.
Flesh: Whitish, fine, melting, scented, without grit.
Juice: Sufficient in quantity.
Flavor: Acidulous (slightly tart), extremely saccharine (sweet), full of delicate flavor.
Stem, Cavity, Calyx, Basin
Not described in source.
Core/Seeds
Not described in source.
Season
November and December.
Uses
First-rate quality (dessert pear).
Sources cited:
- Leroy, Dict. Pom. 1:197, fig. 1867
- Mas, Pom. Gen. 4:81, fig. 233, 1879
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Belle et Bonne de la Pierre,
- Leroy Diet. Pom. 1:197, fig. 1867.
- Mas Pom. Gen. 4:81, fig. 233. 1879.
This variety was obtained by M. A. de la Farge, Salers, Fr., at the foot of the mountains of the high Auvergne; it first bore fruit in 1861. Fruit medium, sometimes rather large, globular or ovate, with protuberances, always larger on one than on the other side, yellow-ochre dotted with gray and some stains of brown russet; flesh whitish, fine, melting, scented, without grit; juice sufficient, acidulous, extremely saccharine, full of delicate flavor; first; Nov. and Dec.