GREGOIRE BOURDILLION
PearGREGOIRE BOURDILLION
Origin / History
GREGOIRE BOURDILLION was raised by Andre Leroy from a seed of the Pear Graslin. It first fruited in 1866. E.A. Bunyard, in A Handbook of Hardy Fruits (1920), describes it as "A very good early pear, considered by some authorities as equal to Williams."
Tree
Leaf rather small, upfolded, curved, regularly and finely serrate.
Fruit
Size: Medium, 3 by 3½.
Form: Round oval, tapering most to stem, even.
Stem: Extremely short and thick, and spreading; fertility great.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Eye open in a shallow basin.
Skin: Skin rough. Color pale yellow, abundantly marbled with brown russet and occasional flush.
Dots: Not described in source.
Flesh and flavor: Flesh pale yellow, very tender and juicy, sweet, a little gritty at the core, very agreeably flavored.
Core and seeds: Not described in source.
Season
Dessert, August.
Uses
Dessert.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— E.A. Bunyard, A Handbook of Hardy Fruits (1920)GREGOIRE BOURDILLION. Dessert, August, medium, 3 by 3½, round oval, tapering most to stem, even. Skin rough. Colour, pale yellow, abundantly marbled with brown russet and occasional flush. Flesh, pale yellow, very tender and juicy, sweet, a little gritty at the core, very agreeably flavoured. Eye, open in a shallow basin. Stem, extremely short and thick, and spreading ; fertility great. Leaf, rather small, upfolded, curved, regularly and finely serrate. Origin, raised by Andre Leroy from a seed of the Pear Graslin. It first fruited in 1866. A very good early pear, considered by some authorities as equal to Williams.