Bon-Chretien de Vernois
Pear
USDA Pomological Watercolor Collection
Bon-Chretien de Vernois
Origin and History
Obtained by M. Henrard, nurseryman at Liege, France, around 1840. Originally described in Leroy's Dictionnaire Pomologique (1867).
Tree
Not described in source.
Fruit
Size: Large.
Form: Varying between ovate and turbinate-obtuse; bossed.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Greenish-yellow, touched with olive-russet and dotted with bright brown specks.
Flesh: Whitish, semi-fine, semi-melting, rather gritty at center.
Flavor and Juice: Juice abundant, sweet, astringent, and slightly aromatic.
Core and Seeds: Not described in source.
Season
November to January.
Uses
Classified as second-rate for dessert use.
Subtypes or 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)Bon-Chretien de Vernois. i. Leroy Diet. Pom. 1:469, fig. 1867.
Obtained by M. Henrard, nurseryman at Liege, Fr., about 1840. Fruit large, varying in form between ovate and turbinate-obtuse, bossed, greenish-yellow, touched with olive-russet and dotted with bright brown specks; flesh whitish, semi-fine, semi-melting, rather gritty at center; juice abundant, sweet, astringent and slightly aromatic; second; Nov. to Jan.