Jersey Gratioli

Origin / History

A foreign pear (Elliott), originated in the Isle of Jersey (Downing). Bunyard says it "was originally from Jersey, where it was probably raised," and had been known in England for some hundred years. Hedrick records that in the Island of Jersey it was known as the Gratioli, and was grown in England under that name at the beginning of the nineteenth century. Gratioli is the Italian name of Bon Chrétien d'Été, so the name was changed in England to "Jersey Gratioli." Planted at the Central Experimental Farm, Agassiz, British Columbia, in the spring of 1893, and kept there under test.

Tree

Moderately vigorous (Elliott, Downing) to vigorous. Bunyard gives the growth as vigorous and compact, and at Agassiz it was a strong grower. Wood stout, short-jointed; young wood dull reddish brown (Downing). Leaf medium, oval, much upfolded, boldly serrate (Bunyard). Bunyard calls it hardy. A good to abundant bearer; Bunyard calls it very fertile, with fertility "extra good." Elliott says it succeeds on Quince; Bunyard says it makes a good standard.

Fruit

Size: Medium to large, most authors giving medium. Hedrick calls it above medium and Elliott large. Bunyard gives 2½ by 2½.

Form: Obovate to roundish obovate, pyriform; globular-obovate (Hedrick). Bunyard gives round conical to short pyriform, even. Elliott gives roundish oblong obovate, slightly angular.

Stem: Short to very short, stout to rather stout, obliquely inserted or inclined. Bunyard calls it "continued."

Cavity: Small, russeted (Downing). Elliott notes russet at the base of the stem.

Calyx: Open. Bunyard calls the eye large. On the segments the sources conflict: Elliott gives them as short, Downing as rather long and slender, recurved.

Basin: Deep to rather deep, with russet about the crown (Elliott). Downing calls it abrupt and uneven, while Bunyard calls it even.

Skin: Very rough (Bunyard). Greenish yellow to yellowish green; pale yellow (Bunyard). Netted and patched with russet; Hedrick describes the fruit as covered with large, rough, russet spots. On the sunny side Elliott gives a blush, and Hedrick a tinge of pale brown.

Dots: Many brown russet dots or specks. Bunyard gives grayish dots covering the fruit.

Flesh and flavor: Flesh white, whitish, to yellowish white; juicy, melting to very melting. Elliott calls it a little coarse, Bunyard very fine. Flavor vinous, rich, sugary, and sprightly, very sweet and perfumed, pleasant. Downing rates it "Very good" and Bunyard "nearly first class." Hedrick calls it "a dessert pear of the highest excellence."

Core and seeds: Core medium (Elliott).

Season

September to October; Downing and the Agassiz station give September. Bunyard says it must be gathered rather early, or it will rot at the center.

Uses

Dessert.

Subtypes / Variants

Not described in source.

Other

Elliott's description is credited to "Hov. Mag." Bunyard cites "Her. Pom., II., 55." Hedrick cites "Hogg Fruit Man. 598. 1884" and "Bunyard Handb. Hardy Fr. 182. 1920."