Grand Soleil
PearGrand Soleil
Origin / History
Foreign (Elliott); Belgian (Thomas). Introduced by Major Esperen, of Malines (Downing).
Tree
Vigorous, erect, well-formed, productive. Young wood dull dark yellow brown.
Fruit
Size: Medium; Thomas alone calls it rather small.
Form: Roundish, roundish pyriform, or roundish-obovate; irregular and varying (Thomas).
Stem: Medium; swollen at base (Elliott).
Cavity: Small (Downing).
Calyx: Small, closed (Elliott, Thomas); nearly closed (Downing).
Basin: Abrupt, deep, a little furrowed (Downing).
Skin: Ground pale yellow (Downing) or orange yellow (Elliott), mostly covered with rich russet (Thomas), described by Downing as cinnamon russet and fawn. Cheek red in the sun (Downing); a russety red blush (Elliott).
Dots: Many, russet (Downing); Elliott alone gives few russet specks.
Flesh and flavor: Yellowish white or whitish, a little coarse, buttery, melting, sugary, aromatic. Downing adds juicy, half melting, slightly vinous; Thomas adds very rich. Quality "very good," nearly "best" (Elliott); "Very good" (Downing).
Core and seeds: Core large; seeds obovate (Elliott).
Season
October to December. November is given by all three authors; Downing begins in October, and Thomas extends it into December.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— F.R. Elliott, The Western Fruit Book (1865)Grand Soleil.
Foreign. Tree, vigorous, erect, well-formed, productive. Fruit, medium, roundish, orange yellow, with a russety red blush, few russet specks ; stem, medium, swollen at base ; calyx, small, closed ; core, large ; seeds, obovate ; flesh, yellowish white, little coarse, buttery, melting, sugary, aromatic ; "very good," nearly "best." November.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Grand Soleil.
Introduced by Major Esperen, of Malines. Tree vigorous and productive. Young wood dull dark yellow brown.
Fruit medium, roundish pyriform, pale yellow, mostly covered with cinnamon russet and fawn, and a red cheek in sun, many russet dots. Stalk medium, in a small cavity. Calyx small, nearly closed. Basin abrupt, deep, a little furrowed. Flesh whitish, a little coarse, juicy, half melting, sugary, slightly vinous. Very good. October, November.
— John J. Thomas, The American Fruit Culturist (1903)Grand Soleil. Rather small, roundish-obovate, irregular, and varying, mostly covered with a rich russet ; calyx small, closed ; flesh yellowish-white, a little coarse, buttery, melting, aromatic, very rich. November and December. Belgian.