Johonnot

Pear

Johonnot

Origin / History

American. Native of Salem, Massachusetts. Raised by George S. Johonnot, Esq., in his garden at Salem (Downing, Hedrick). Hedrick records that it first came into bearing about 1823. He cites Kenrick (Am. Orch. 177, 1832) and the Magazine of Horticulture (13:484, fig. 40, 1847). Thomas calls it a "fine little pear" whose value "is lessened by the slow growth of the tree."

Tree

Healthy, upright, spreading, and productive (Elliott). Elliott rates its growth moderate, while Thomas calls it slow. Wood dark reddish brown (Elliott). Shoots reddish, short, diverging (Thomas). Elliott thinks it suited to orcharding in "our Western rich soils."

Fruit

Size: Rather small to medium. Downing and Hedrick call it medium; Elliott and Thomas place it smaller, at below medium and rather small.

Form: Roundish to roundish obovate or globular-obovate, sometimes nearly round (Thomas), and irregular. Downing calls the form "peculiar." Angular (Elliott). Swollen on one side and hardly tapering to the stem (Hedrick).

Stem: Short, stout, and thick; about an inch long and oblique (Thomas). Fleshy at the base and not sunk (Thomas). Downing describes it as "planted by the side of a swollen protuberance."

Cavity: Not described in source.

Calyx: Large, open (Elliott).

Basin: Round (Thomas).

Skin: Very thin and slightly rough (Hedrick). Pale greenish yellow to dull yellowish, with some yellowish brown (Thomas). Faintly to partially covered with dull russet. A little browned on the sunny side (Hedrick).

Dots: Not described in source.

Flesh and flavor: White, rather coarse to coarse, melting, buttery, juicy to very juicy. Rich and brisk, "with a delicious, musky aroma" (Hedrick); vinous (Elliott). Thomas calls it "of fine flavor." Downing and Hedrick rate it "good"; Elliott rates it almost "best."

Core and seeds: Core large, slightly gritty (Hedrick). Seeds small (Elliott).

Season

September, with Downing extending it into October. Thomas gives early mid-autumn.

Uses

Not described in source.

Subtypes / Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 4 period pomological works

Nursery Catalog Sources

Found in 2 catalogs (1845–1849) from Massachusetts

Winship's Nursery (Brighton Nurseries , operated by the Winship family), Brighton (Boston) , Massachusetts — 1845
Hovey & Co. , Cambridge , Massachusetts — 1849

View original book sources (4)

JOHONNOT. Franklin. American. Native of Salem, Mass. Tree, moderate, healthy grower, upright, spreading : wood, dark reddish brown; suited to orcharding in our Western rich soils; productive. Fruit, below medium, roundish obovate, angular, greenish yellow, dull russet ; stem, stout, fleshy at base ; calyx, large, open; core, large, seeds, small : flesh, white, rather coarse, melting, juicy, vinous; almost "best." September.

— F.R. Elliott, The Western Fruit Book (1865)

Johonnot.

Franklin.

Originated in the garden of George S. Johonnot, Esq., of Salem, Mass.

The fruit is of medium size, of a roundish and peculiar irregular form, dull yellowish. Stalk short and thick, planted by the side of a swollen protuberance. The flesh is melting, buttery, and good. September, October.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Johonnot. Rather small, roundish-obovate, sometimes nearly round, irregular; skin pale greenish-yellow and yellowish-brown, faintly russeted; stalk about an inch long, thick, oblique, fleshy at insertion, not sunk; basin round; flesh rather coarse, melting, buttery, rich, of fine flavor. Early mid-autumn. Origin, Salem, Mass. The value of this fine little pear is lessened by the slow growth of the tree. Shoots reddish, short, diverging.

— John J. Thomas, The American Fruit Culturist (1903)

Johonnot.

Kenrick Am. Orch. 177. 1832.

Mag. Hart. 13:484, fig. 40. 1847.

Raised by George S. Johonnot, Salem, Mass., and first came into bearing about 1823. Fruit medium, globular-obovate, irregular, swollen on one side, hardly tapering to the stem; skin slightly rough, very thin, pale greenish-yellow, partially covered with dull russet, and a little browned on the sunny side; flesh white, coarse, melting and very juicy, rich, brisk, with a delicious, musky aroma; core large and slightly gritty; good; Sept.

— U.P. Hedrick, The Pears of New York (1921)

Franklin Pound Saint Germain Gris Saint Germain