Belle Rouennaise

Belle Rouennaise

Origin/History

Raised from seed by M. Boisbunel of Rouen, France. The tree gave its first fruit in 1856. Downing notes the variety was introduced in 1856. Bibliographic references: Leroy, Dict. Pom. 1:210, fig. (1867); Jour. Hort. N.S. 19:328 (1870).

Tree

Not described in source.

Fruit

Size and Form: Medium in size. The two sources describe the form differently: Downing gives "roundish oblique acute pyriform," while Hedrick gives "long-pyriform, bossed around calyx, sides unequal."

Stem: Stout (Downing).

Cavity: Not described in source.

Calyx: Large, half open (Downing). Hedrick notes the fruit is bossed around the calyx.

Basin: Not described in source.

Skin: The two sources differ slightly in ground color. Downing describes the skin as lemon yellow, covered with russet dots. Hedrick describes the color as greenish-yellow, dotted with russet, veined with fawn around the stem, and often covered with russet markings.

Flesh and Flavor: White, juicy, and melting. Downing further characterizes the flesh as tender, rich, and sugary, with a delicate aroma. Hedrick describes it as semi-fine, refreshing, sweet, and acid, possessing a delicious flavor, and notes it is gritty at the core.

Core and Seeds: Not described in source beyond Hedrick's note that the flesh is gritty at the core.

Season

The sources conflict on ripening time. Downing places it early in October. Hedrick gives August and September, and classifies it as a first-season (early) variety.

Uses

Not described in source.

Subtypes/Variants

Not described in source.