Bonne-Jeanne
PearBonne-Jeanne
Origin/History
Origin unknown. In the middle of the nineteenth century, the variety was extensively cultivated in the environs of Paris.
Tree
Not described in source.
Fruit
Size and Form: Medium to small; pyriform-obtuse.
Stem and Crown: Depressed at crown and stem.
Skin: Yellow-ochre, dotted and mottled with fawn and washed on the exposed side with brick-red or brilliant-violet-red.
Flesh and Flavor: Greenish-white, semi-fine and semi-melting, rather dry. Taste very sweet with a not unpleasant flavor of fennel.
Core and Seeds: Not described in source.
Season
Third ripening period; middle of August.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921), citing Leroy Dict. Pom. 1:481, fig. 1867.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Bonne-Jeanne, i. Leroy Diet. Pom. 1:481, fig. 1867. Origin unknown, but in the middle of the nineteenth century it was extensively cultivated in the environs of Paris. Fruit medium to small, pyriform-obtuse, depressed at crown and stem, yellow-ochre, dotted and mottled with fawn and washed on the exposed side with brick-red or brilliant-violet-red; flesh greenish-white, semi-fine, and semi-melting, rather dry, very sweet and with a not unpleasant taste of fennel; third, middle of Aug.