Fortunée Boisselot
PearFortunée Boisselot
Origin/History
Raised from a seed of Fortunée by Auguste Boisselot of Nantes, France. Produced its first fruit in 1861.
Tree
Not described in source.
Fruit
- Size: Large or above medium
- Form: Turbinate, very obtuse and enlarged around center
- Skin: Thick and rough; greenish-yellow or yellow-ochre
- Flesh and Flavor: White, fine, melting, gritty around the core, juicy, sugary, delicate, somewhat aromatic
- Core/Seeds: Gritty around the core
- Stem: Not described in source
- Cavity and Calyx: Not described in source
- Basin: Not described in source
Season
January and February
Quality
First (first class dessert pear)
Subtypes/Variants
Not described in source.
Other
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921); referencing Leroy, Dictionnaire Pomologique 2:187, fig. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Fortunée Boisselot.
- Leroy Diet. Pom. 2:187, fig. 1869.
Raised from a bed of seeds of Fortunée by Auguste Boisselot, Nantes, Fr.; it gave its first fruit in 1861. Fruit large or above medium, turbinate, very obtuse and enlarged around center; skin thick and rough, greenish-yellow or yellow-ochre; flesh white, fine, melting, gritty around the core, juicy, sugary, delicate, somewhat aromatic; first; Jan. and Feb.