Graslin
PearOrigin and History
A wilding found in the Commune of Flée, Sarthe, France; introduced about 1840.
Tree
Vigorous. Young wood olive yellow-brown. Very productive.
Fruit
Size: Downing describes the fruit as medium; Hedrick describes it as large.
Form: Downing describes it as obovate ovate obtuse pyriform. Hedrick describes it as oblate, somewhat irregular, larger on one side than the other.
Skin: Downing describes it as greenish yellow, sprinkled with brown dots and sometimes traces of russet. Hedrick describes it as yellow-ochre, dotted and marbled with gray-russet, and stained with large markings of fawn.
Stem: Rather long and stout, set in a slight cavity, sometimes by a lip (Downing).
Calyx: Open. Segments large, reflexed (Downing).
Basin: Small, slightly furrowed (Downing).
Flesh and Flavor: Downing describes the flesh as yellowish, juicy, buttery, sweet, slightly vinous, rating it "Good." Hedrick describes the flesh as fine, white, veined with greenish-yellow, very melting, juicy, sugary, acidulous, perfumed, and delicate, rating it "first" quality.
Core and Seeds: Not described in either source.
Season
October and November.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Graslin.
Of French origin. Tree vigorous. Young wood olive yellow brown, very productive.
Fruit medium, obovate ovate obtuse pyriform, greenish yellow, sprinkled with brown dots and sometimes traces of russet. Stalk rather long and stout, set in a slight cavity, sometimes by a lip. Calyx open. Segments large, reflexed. Basin small, slightly furrowed. Flesh yellowish, juicy, buttery, sweet, slightly vinous. Good. October, November.
— U.P. Hedrick, The Pears of New York (1921)Graslin.
- Pom. France 3:No. 106, Pl. 106. 1865.
- Downing Fr. Trees Am. 775. 1869.
A wilding found in the Commune of Flee, Sarthe, Fr.; introduced about 1840. Fruit large, oblate, somewhat irregular, larger on one side than the other, yellow-ochre, dotted and marbled with gray-russet, and stained with large markings of fawn; flesh fine, white, veined with greenish-yellow, very melting, juicy, sugary, acidulous, perfumed, delicate; first; Oct. and Nov.