Grand-Soliel
PearGrand-Soliel
Origin/History
Introduced by Major Esperen, Mechlin, Belgium, in the early half of the nineteenth century.
Fruit
Size and Form: Medium; globular-turbinate, more or less bossed.
Skin: Rough to the touch. Yellow, almost covered with gray-russet, blushed with red on the side next the sun.
Flesh and Flavor: Whitish, semi-fine, rather stringy, melting. Vinous, sugary, with a particularly delicate aroma.
Season
December and January.
Quality
First.
Tree
Not described in source.
Sources
- Leroy Dict. Pom. 2:233, fig. 1869
- Hogg Fruit Man. 588. 1884
- U.P. Hedrick, The Pears of New York (1921)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Grand-Soliel.
- Leroy Dict. Pom. 2:233, fig. 1869. 2. Hogg Fruit Man. 588. 1884.
Introduced by Major Esperen, Mechlin, Bel., in the early half of the nineteenth century. Fruit medium, globular-turbinate, more or less bossed; skin rough to the touch, yellow, almost covered with gray-russet, blushed with red on the side next the sun; flesh whitish, semi-fine, rather stringy, melting, vinous, sugary, with a particularly delicate aroma; first; Dec. and Jan.