Bonne de Jalais
PearBonne de Jalais
Origin/History
A French pear obtained from seed in 1857 at Nantes, France, by Jacques Jalais. Documented in Leroy, Dictionnaire de Pomologie 1:480, fig. (1867). Downing lists it as having originated at Nantes in 1857; Hedrick confirms this account and identifies the raiser by name.
Tree
Not described in source.
Fruit
Size and Form: The sources disagree on size: Downing describes the fruit as medium, while Hedrick calls it small. In form, Downing gives "roundish pyriform"; Hedrick describes it as globular-ovate, bossed, with one side always more enlarged than the other.
Stem: Rather long, largest at its junction with the tree, inclined, and set in a shallow cavity. (Downing; Hedrick does not describe the stem.)
Cavity: Shallow (Downing). Not described in Hedrick.
Calyx: Not described in source.
Basin: Not described in source.
Skin: The sources conflict on color and surface markings. Downing describes the skin as golden yellow, washed, splashed, and dotted with red. Hedrick describes it as rough, pale yellow, dotted with clear brown, and stained with russet markings — with no mention of red coloring.
Flesh and Flavor: Downing: white, fine, melting, juicy, aromatic, sweet. Hedrick: whitish, semi-fine, melting, sometimes a little dry, slightly gritty at the center; juice sufficient, very sugary, with an agreeable flavor.
Core/Seeds: Not described in source.
Quality: Downing rates it "Good." Hedrick rates it "second."
Season
Latter half of September (Hedrick); October (Downing).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Bonne de Jalais.
Beurre de Jalaise.
A French Pear, originated at Nantes in 1857.
Fruit medium, roundish pyriform. Skin golden yellow, washed, splashed, and dotted with red. Stalk rather long, largest at junction with the tree, inclined, and set in a shallow cavity. Flesh white, fine, melting, juicy, aromatic, sweet. Good. October.
— U.P. Hedrick, The Pears of New York (1921)Bonne de Jalais.
- Leroy Diet. Pom. 1:480, fig. 1867.
Obtained from seed in 1857 at Nantes, Fr., by Jacques Jalais. Fruit small, globular-ovate, bossed, one side always more enlarged than the other; skin rough, pale yellow, dotted with clear brown and stained with russet markings; flesh whitish, semi-fine, melting, sometimes a little dry, slightly gritty at center; juice sufficient, very sugary and having an agreeable flavor; second; latter half of Sept.