Bonne du Puits Ansault
Pear
Bonne du Puits Ansault
Origin/History
Originated at Angers, France, in the nursery of André Leroy. Specimens were introduced to American pomologists through Messrs. Ellwanger & Barry of Rochester, N.Y. Thomas (1903) notes it as a new French variety.
Tree
Moderately vigorous. Very productive; Thomas describes it as a great bearer.
Fruit
Size and Form: Downing gives the size as medium or below, roundish oblate, inclining to obtuse pyriform. Thomas describes the fruit as rather small and roundish-oblate. The surface is a little rough and uneven.
Stem: Short.
Cavity: Medium, uneven.
Calyx: Small, closed.
Basin: Deep, rather narrow.
Skin: Light greenish yellow, mostly covered with a thin light russet.
Flesh/Flavor: Flesh white, fine, juicy, melting, sweet, vinous, and rich. Rated very good by both sources.
Core/Seeds: Not described in source.
Season
September.
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 du Puits Ansault.
Originated at Angers, France, in the nursery of Andre Leroy; for specimens of this and several other new varieties, we are indebted to Messrs. Ellwanger & Barry, Rochester, N. Y. Tree moderately vigorous, very productive.
Bonne du Poits Ansault.
Fruit medium or below, roundish oblate, inclining to obtuse pyriform, surface a little rough, uneven; skin light greenish yellow, mostly covered with a thin light russet; stalk short; cavity medium, uneven; calyx small, closed; basin deep, rather narrow; flesh white, fine, juicy, melting, sweet, vinous, and rich; very good. September.
— John J. Thomas, The American Fruit Culturist (1903)Bonne du Puits Ansault. Rather small, roundish-oblate, greenish-yellow; juicy, melting, rich; very good. September. Great bearer. French. New.