Gilogil
PearGILOGIL
Origin & History
A large French pear variety documented in American pomology by the late 19th century. Known by numerous European names reflecting its widespread cultivation across France.
Fruit
Size & Form: Large, roundish.
Skin: Thickly covered with russet, with a reddish russet cheek.
Flesh: Very firm and crisp.
Season: November to February (suitable for winter storage).
Use: Only fit for cooking. Not suitable for dessert consumption.
Note on Source: Downing's entry provides fruit characteristics only; tree form, growth habit, bearing behavior, and detailed measurements are not documented in this source. Additional identification details (stem length, cavity depth, calyx form, seed characteristics) would aid in distinguishing Gilogil from other large russet pears of the period.
Book Sources
Described in 1 period pomological work
Nursery Catalog Sources
Found in 5 catalogs (1900–1917) from England
- George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1900
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911
- Thomas Rivers & Son , Sawbridgeworth, Hertfordshire , England — 1913
- George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1914
- George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1917
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)GILOGIL.
Bergamotte Geerard. Gros Gilot. Bellegarde. Gros Gobet. Beurré Geerards. Teton de Venus. Ciré d'Hiver. Fontarabie à cure. Garde Ecorce. Girogille. Gile-o-gile. Gros Franc Real. Poire à Gobert. Gros Guy Grillaud. Garde d'Ecosse. Livre de Burgoyne. Jilogil. Pequini. Gilot. Poire de 16 Ounces. Gobert. Bis de Loup.
A large showy French Pear, only fit for cooking. Fruit large, roundish. Skin thickly covered with russet, with a reddish russet cheek. Flesh very firm and crisp. November to February.