Girardon
PearGirardon (Pear)
Origin and History
Raised in Paris by M. Girandoux, whose name is identified with Girardon. Dated from approximately the beginning of the nineteenth century. Recorded by Diel and Leroy.
Tree
Not described in source.
Fruit
Size and form: Below medium; globular, flattened and deeply depressed at both poles; one side rather less swelled than the other.
Skin: Wrinkled; yellowish-green; dotted with clear brown; almost entirely mottled and reticulated with dark russet.
Flesh: White; semi-fine and semi-melting; rather granular.
Flavor and juice: Juice very abundant; saccharine; acidulous; very musky.
Stem, cavity, calyx, and basin: Not described in source.
Core and seeds: Not described in source.
Season
Late September.
Quality
Second-class variety.
Uses
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921), citing Leroy, Dict. Pom. 2:225, fig. 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Girardon.
- Leroy Diet. Pom. 2:225, fig. 1869.
According to Diel this pear was raised in Paris by a M. Girandoux whose name Leroy identifies with Girardon. It seems to have dated from about the beginning of the nineteenth century. Fruit below medium, globular, flattened and deeply depressed at both poles, one side rather less swelled than the other; skin wrinkled, yellowish-green, dotted with clear brown and almost entirely mottled and reticulated with dark russet; flesh white, semi-fine and semi-melting, rather granular; juice very abundant, saccharine, acidulous, very musky; second; late Sept.