Joly de Bonneau
PearJoly de Bonneau
Origin/History
First published by de Jonghe. Referenced in Guide Pratique (1876) and Hogg's Fruit Manual (1884).
Tree
Not described in source.
Fruit
Size: Medium or above.
Form: Obovate. Hedrick specifies curved obovate.
Stem: Long, obliquely inserted, stout, and woody (Downing).
Cavity: None; stem inserted without depression (Downing).
Calyx: Open (Downing).
Basin: Not described in source.
Skin: Pale green, strewed with spots and veins of brown russet.
Flesh/Flavor: The sources present a slight variant: Downing describes the flesh as white with a pink tinge; Hedrick gives it as reddened, or white with a pink tinge — suggesting variability in flesh coloration. Both agree on the texture and flavor profile: fine-grained (Downing: "fine-grained"; Hedrick: "fine"), melting, juicy, and vinous. Downing terms the sweetness "sweet"; Hedrick "sugary." Hedrick rates the quality as first.
Core/Seeds: Not described in source.
Season
December.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)JOLY DE BONNEAU.
Fruit above medium size, obovate, pale green, with spots and veins of brown russet. Stalk long, obliquely inserted, stout, woody, and inserted without depression. Calyx open. Flesh white, with a pink tinge, fine-grained, melting, juicy, sweet, vinous. December. (Hogg.)
— U.P. Hedrick, The Pears of New York (1921)Joly de Bonneau. i. Guide Prat. 97. 1876. 2. Hogg Fruit Man. 599. 1884.
First published by de Jonghe. Fruit medium or above, curved obovate, pale green, strewed with spots and veins of brown-russet; flesh reddened, or white with a pink tinge, fine, melting, juicy, sugary, vinous; first; Dec.