Jersey Gratioli
PearJersey Gratioli
Origin / History
Originated in the Isle of Jersey. In the Island of Jersey this variety is known simply as the Gratioli, and at the beginning of the nineteenth century it was grown in England under that name. However, as Gratioli is the Italian name of Bon Chrétien d'Été, the name was changed in England to "Jersey Gratioli" to distinguish it. References: Hogg, Fruit Manual 598 (1884); Bunyard, Handbook of Hardy Fruits 182 (1920).
Tree
Moderately vigorous grower. Downing and Hedrick sources describe a good bearer; Elliott describes an abundant bearer. Succeeds on Quince (Elliott). Young wood short-jointed (Downing, Elliott); Downing gives the color as dull reddish brown; Elliott describes the wood as stout.
Fruit
Size: The sources disagree. Downing gives the size as medium; Hedrick as above medium; Elliott as large.
Form: The sources give slightly differing descriptions. Downing: roundish obovate pyriform. Hedrick: globular-obovate. Elliott: roundish oblong obovate, slightly angular.
Skin: Greenish yellow ground color (all three sources). Downing describes the surface as netted and patched with russet, with many brown russet dots. Hedrick describes the russet as large, rough russet spots. Elliott describes russet specks also present at the base of the stem and at the crown. Sun exposure: Hedrick notes the fruit is tinged with pale brown next the sun; Elliott notes a blush in the sun.
Stem: Short, rather stout, inclined, and russeted, set in a small cavity (Downing). Elliott describes the stem as stout and obliquely inserted. Not described in Hedrick.
Cavity: Small (Downing, in context of stem placement). Not described in Elliott or Hedrick as a separate feature.
Calyx: Open (Downing, Elliott). The calyx segments are described differently: Downing gives them as rather long and slender, recurved; Elliott describes them as short — a direct conflict between these two sources.
Basin: Abrupt, deep, uneven (Downing). Not described in Hedrick or Elliott.
Flesh / Flavor: Flesh color: Downing describes it as whitish; both Hedrick and Elliott give yellowish-white. All three sources agree on a melting, juicy texture. Elliott adds that the flesh is slightly coarse. Hedrick characterizes it as very melting. Flavor: rich and vinous (Downing, Elliott); Hedrick elaborates as rich, sugary, vinous, and sprightly. Downing rates it Very Good. Hedrick calls it a dessert pear of the highest excellence.
Core / Seeds: Core medium (Elliott). Not described in Downing or Hedrick.
Season
September (Downing). September–October (Elliott). Season not given in Hedrick.
Uses
A dessert pear of the highest excellence (Hedrick).
Subtypes / Variants
Not described in source.
Other
Elliott cites Hovey's Magazine as the source for his description. Hedrick lists Hogg (1884) and Bunyard (1920) as references.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Jersey Gratioli.
Gracioli of Jersey. Bedminster Gratioli. Nonis Pear.
Originated in the Isle of Jersey. Tree a moderately vigorous grower and a good bearer. Young wood short-jointed, dull reddish brown.
Fruit medium, roundish obovate pyriform, greenish yellow, netted and patched with russet, many brown russet dots. Stalk short, rather stout, inclined, in a small cavity, russeted. Calyx, open. Segments rather long and slender, recurved. Basin abrupt, deep, uneven. Flesh whitish, juicy, melting, rich vinous. Very good. September.
— U.P. Hedrick, The Pears of New York (1921)Jersey Gratioli.
- Hogg Fruit Man. 598. 1884.
- Bunyard Handb. Hardy Fr. 182. 1920.
In the Island of Jersey this is known as the Gratioli and was at the beginning of the nineteenth century grown in England under that name. But as Gratioli is the Italian name of Bon Chrétien d'Été, the name was changed in England to "Jersey Gratioli." Fruit above medium, globular-obovate, greenish-yellow, covered with large, rough, russet spots, tinged with pale brown next the sun; flesh yellowish-white, very melting, rich, sugary, vinous, sprightly; a dessert pear of the highest excellence.
— F.R. Elliott, The Western Fruit Book (1865)Jersey Gratioli.
Foreign. Tree, moderately vigorous, abundant bearer, succeeds on Quince ; wood, stout, short-jointed. Fruit, large, roundish oblong obovate, slightly angular, greenish yellow, blush in sun, russet specks, and also at base of stem and crown ; stem, stout, obliquely inserted ; calyx, open, short segments ; core, medium ; flesh, yellowish white, little coarse, melting, juicy, vinous. September, October. (Hov. Mag.)