Caillot Rosat (French)
PearOrigin and History
An ancient French pear of unknown origin. In 1586, Jacques Dalechamp considered it identical with the pear Nard of the Greeks, though this has not been substantiated. The pear was distributed widely through France in early times under a variety of local names. The medieval poet Jehan de Meung, born near Orléans in 1280, wrote of it, as did Gilles Menage in 1694, who described it as "a kind of pears so called because of their hardness, their whiteness and their taste of rose."
The name likely derives from the French caillou (pebble), owing to the stone cells (grit) with which the flesh is filled. Variants recorded include Cailleau, Calliot, Caillou, Caillorosar, and Caillot. Also known as Summer Rose.
Tree
Not described in source.
Fruit
Size and Form: Medium, globular-oblate.
Skin: Yellowish, with stains of fawn-russet; washed with tender rose on the side of the sun and streaked with the same color around the stem.
Flesh: White and scented, a little coarse and semi-melting. Always gritty around the core.
Flavor and Juice: Juice is sufficient; the flavor is sugary, acid, and musky. Quality rated as second class.
Season
September.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Caillot Rosat (French).
- Leroy Dict. Pom. 1:509, fig. 1867. 2. Guide Prat. 72, 254. 1876. Summer Rose. 3. Hogg Fruit Man. 652. 1884.
An ancient French pear of unknown origin. Writing of it in 1586 Jacques Dalechamp thought it identical with the pear Nard, of the Greeks. This, however, has not been substantiated; but the pear was in early times spread generally through France under a variety of local names. One Jehan de Meung, a poet born near Orleans in 1280, wrote of it, as also did Gilles Menage in 1694 who said it was "a kind of pears so called because of their hardness, their whiteness and their taste of rose." It is probable that it takes its name Cailleau, Calliot, Caillou, Caillorosar, Caillot, from the caillou, a pebble, because of the grit with which it is filled. Fruit medium, globular-oblate, yellowish, with stains of fawn-russet, washed with tender rose on the side of the sun and streaked with the same color around the stem; flesh white, scented, a little coarse, semi-melting, always gritty around the core; juice sufficient, sugary, acid, musky; second; Sept.