Henri Bouet
PearHenri Bouet
Origin and History
Obtained in 1861 by Henri Bouet, a nurseryman at Fougereuse, Deux-Sèvres, France. A cross of Duchesse d'Angoulême pollinated by Jargonelle.
Tree
Not described in source.
Fruit
Size and Form: Large, turbinate-ovate, bossed with mammillate crown; generally somewhat contorted.
Skin: Pale yellow, dotted and striated with fawn; spotted with greenish-russet around the stalk.
Flesh and Flavor: Very white and fine, melting. Gritty around the core. Extremely juicy, sugary, perfumed, and acidulous with a delicious flavor.
Season
October and November.
Uses
First-class dessert pear.
Subtypes or Variants
Not described in source.
Other
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)Henri Bouet.
- Leroy Dict. Pom. 2:274, fig. 1869.
Obtained in 1861 by Henri Bouet, a nurseryman at Fougereuse, Deux-Sevres, Fr., from Duchesse d'Angouleme fertilized by Jargonelle (French).
Fruit large, turbinate-ovate, bossed, mammillate at crown and generally somewhat contorted, pale yellow, dotted and striated with fawn, spotted with greenish-russet around stalk; flesh very white and fine, melting, gritty around the core, extremely juicy, sugary, perfumed, acidulous and possessing a delicious flavor; first; Oct. and Nov.