Grosse Queue
PearGrosse Queue
Origin & History
This variety probably originated around 1653 when Nicolas de Bonnefond named it in his Jardinier Français. In 1675, Merlet provided a more complete description of the variety. Within a few years thereafter, it was admitted into the royal orchard of Louis XIV at Versailles, establishing its prominence in French pomology.
Fruit Description
Size: Medium
Form: Rather variable; always globular in the lower portion, becoming bossed and more or less conic toward the summit
Surface Features: Slightly wrinkled, especially on the face next to the sun
Skin Color & Markings: Olive-yellow, finely rayed and dotted with clear green. The exposed face is washed with carmine.
Flesh: Very white, semi-fine in texture; breaking or semi-melting in consistency
Juice: Deficient
Flavor: Sweet mingled with sourness, with a distinctive musky character
Season & Maturity
September and October (classified as a third-season pear in Hedrick's ripening scale)
Source: U.P. Hedrick, The Pears of New York (1921), referencing Leroy, Dict. Pom. 2:257, fig. 1869
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Grosse Queue.
i. Leroy Diet. Pom. 2:257, fig. 1869.
This variety probably originated about 1653 when Nicolas de Bonnefond named it in his Jardinier francais. In 1675, however, Merlet gave a rather complete description of it and a few years later it was admitted by La Quintinye into the orchard of Louis XIV at Versailles.
Fruit medium, rather variable, always globular in the lower part, bossed and more or less conic near the summit, a little wrinkled especially on the side next the sun, olive-yellow, finely rayed and dotted with clear green, and washed with carmine on the exposed face; flesh very white, semi-fine, breaking or semi-melting, juice deficient, sweet mingled with sourness, musky; third: Sept. and Oct.