Gros Blanquet Rond
PearGros Blanquet Rond
Origin/History
An ancient dessert pear mentioned by Claude Saint-Etienne in the seventeenth century and by Mawe and Abercrombie in their Universal Gardener and Botanist in 1778. Detailed in Leroy's Dictionnaire de Pomologie (1869).
Tree
Not described in source.
Fruit
Size and form: Below medium, globular-ovate.
Skin: Pale yellow covered with very fine russet dots, more or less washed with rose on the side of the sun.
Flesh: Yellow-white, breaking, rather coarse, almost exempt from grit.
Flavor: Juice abundant, sugary, sourish, musky.
Stem, cavity, calyx, and basin: Not described in source.
Core and seeds: Not described in source.
Season
September.
Culinary Quality and Uses
Third for dessert.
Subtypes/Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Gros Blanquet Rond.
- Leroy Dict. Pom. 2:242, fig. 1869. An ancient dessert pear mentioned by Claude Saint-Etienne in the seventeenth century and by Mawe and Abercrombie in their Universal Gardener and Botanist in 1778. Fruit below medium, globular-ovate, pale yellow covered with very fine russet dots, more or less washed with rose on the side of the sun; flesh yellow-white, breaking, rather coarse, almost exempt from grit; juice abundant, sugary, sourish, musky; third for dessert; Sept.