Bonne Charlotte
PearOrigin & History
Obtained from seed in the garden of the Society of Van Mons at Geest-Saint-Rémy, Jodoigne, Belgium, in 1849 (Hedrick). Elliott notes it is of foreign origin and "a long time in use."
Tree
Vigorous and productive.
Fruit
Size: Medium to moderate.
Form: Variable in form. Downing and Elliott describe it as generally resembling Doyenné. Hedrick describes it as usually simply pyriform, bossed. Thomas describes it as mostly obovate.
Stem: Long (Downing).
Cavity: Not described in source.
Calyx: Open (Downing).
Basin: Not described in source.
Skin: Smooth, pale yellow, with green dots, lightly washed with purple on the side exposed to the sun.
Flesh & Flavor: White (Hedrick), moderately fine — Hedrick says "rather fine" — more buttery than melting, sugary. Downing and Elliott describe it as strongly perfumed; Hedrick describes the juice as sufficient and slightly musky; Thomas describes it as buttery, rich, and perfumed. Rated good.
Core & Seeds: Not described in source.
Season
Should be gathered early. Downing, Elliott, and Thomas place ripening at middle of August; Hedrick extends the season to August and September.
Uses
Not described in source.
Subtypes & Variants
Not described in source.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Bonne Charlotte.
Tree vigorous and productive.
Fruit of moderate size, variable in form, generally resembling Doyenné. Skin smooth, pale yellow, with green dots. Stalk long. Calyx open. Flesh moderately fine, more buttery than melting, sugary, and strongly perfumed. Good. Should be gathered early. Middle of August.
— U.P. Hedrick, The Pears of New York (1921)Bonne Charlotte.
- Leroy Diet. Pom. 1:477, fig. 1867. 2. Downing Fr. Trees Am. 705. 1869.
Obtained from seed in the garden of the Society of Van Mons at Geest-Saint-Rémy, Jodoigne, Bel., in 1849. Fruit medium, variable in form, but usually simply pyriform, bossed, pale yellow, with green dots, lightly washed with purple on the side exposed to the sun; flesh white, rather fine, more buttery than melting, sugary; juice sufficient and slightly musky; good; Aug. and Sept.
— F.R. Elliott, The Western Fruit Book (1865)Bonne Charlotte.
Foreign. Tree, vigorous and productive ; fruit, moderate size, variable in form, generally resembling Doyenne ; skin, smooth, lightly washed with purple on the side of the sun; flesh, moderately fine, more buttery than melting, sugary, and strongly perfumed. Should be gathered early. It is a long time in use. Ripe middle of August. (Al. Pom.)
— John J. Thomas, The American Fruit Culturist (1903)Bonne Charlotte. Medium, mostly obovate; buttery, rich, perfumed. August.