General de Lourmel
PearGeneral de Lourmel
Origin / History
Of French origin (Downing). Elliott lists it as a foreign variety, on the authority of Leroy's Catalogue.
Tree
Not described in source.
Fruit
Size: Small to medium, or medium; Downing gives small to medium, Elliott and Thomas medium.
Form: Roundish (Downing) or obovate (Thomas).
Stem: Variable, sometimes stout, and again long and curved.
Cavity: Not described in source.
Calyx: Open; segments long, recurved.
Basin: Uneven.
Skin: Greenish, greenish brown in the sun, with patches and traces of russet, especially at the apex; irregularly spotted and dotted with russet (Elliott).
Dots: Many, brown.
Flesh and flavor: Delicate, juicy, melting, sugary; Downing gives half melting, sweet. Quality "Good" (Downing).
Core and seeds: Not described in source.
Season
November.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Elliott compares the fruit to Doyenné ("resembling Doyenné").
Book Sources
Described in 3 period pomological works
View original book sources (3)
— F.R. Elliott, The Western Fruit Book (1865)General de Lourmel.
Foreign. Fruit, medium size, resembling Doyenné ; skin, greenish, irregularly spotted and dotted with russet ; flesh, delicate, juicy, melting, sugary. Ripening in November. (Leroy's Cat.)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)General de Lourmel.
Of French origin.
Fruit small to medium, roundish, greenish brown in sun, with patches and traces of russet, especially at apex, and many brown dots. Stalk variable, sometimes stout, and again long and curved. Calyx open. Segments long, recurved. Basin uneven. Flesh juicy, half melting, sweet. Good. November.
— John J. Thomas, The American Fruit Culturist (1903)General de Lourmel. Medium, obovate, greenish; juicy, melting. November.