Bon-Roi-Rene

Pear

Bon-Roi-Rene

Origin/History

Raised from seed by Leroy and bore fruit first in 1864. Referenced in Leroy's Dictionnaire de Pomologie (1867).

Fruit

Size and Form: Medium to large, ovate, irregular, bossed.

Skin: Lively green, sprinkled all over with dark gray dots, and vermilioned on the side exposed to the sun.

Flesh and Flavor: Yellowish-white, fine and dense, watery, excessively melting, and a little gritty. Juice abundant, sweet, vinous, with a delicious perfumed taste.

Cavity, Calyx, and Basin: Not described in source.

Core and Seeds: Not described in source.

Season

October.

Quality and Uses

Rated "first" (highest quality). Uses not specified in source.

Tree

Not described in source.

Subtypes/Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Bon-Roi-Rene. i. Leroy Diet. Pom. 1:473, fig. 1867. Raised from seed by Leroy and bore fruit first in 1864. Fruit medium to large, ovate, irregular, bossed, lively green, sprinkled all over with dark gray dots and vermilioned on the side exposed to the sun; flesh yellowish-white, fine and dense, watery, excessively melting, and a little gritty; juice abundant, sweet, vinous, with a delicious perfumed taste; first; Oct.

— U.P. Hedrick, The Pears of New York (1921)

Guter König Rene