Jalvy
PearJalvy
Origin/History Referenced in Leroy's Dictionary of Pomology (1869).
Tree Not described in source.
Fruit
Size and Form Above medium size, long, slightly obtuse, swelled at the middle, contracted at both ends especially at the summit.
Skin Rough to the touch, yellowish-green, dotted and reticulated with gray, washed with clear brown-russet on the side next the sun and bearing some black stains.
Flesh and Flavor Whitish, fine, semi-melting, free from grit. Juice abundant, refreshing, and sugary. Flesh apt to rot quickly.
Core and Seeds Not described in source.
Season January.
Quality Second class.
Uses Not described in source.
Subtypes/Variants Not described in source.
Other The fruit has a tendency toward rapid decay, suggesting limited storage life despite its January season.
Source: U.P. Hedrick, The Pears of New York (1921), with historical reference to Leroy Diet. Pom. 2:299, fig. (1869).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Jalvy.
i. Leroy Diet. Pom. 2:299, fig. 1869.
Fruit above medium, long, slightly obtuse, swelled at the middle, contracted at both ends especially at the summit; skin rough to the touch, yellowish-green, dotted and reticulated with gray, washed with clear brown-russet on the side next the sun and bearing some black stains; flesh whitish, fine, semi-melting, free from grit, but apt to rot quickly; juice abundant, refreshing, sugary; second, Jan.