Laherard

Origin/History

Laherard is attributed to Van Mons, with Downing recording the origination date as 1825. Hedrick notes the origin as uncertain but similarly attributed to Van Mons. The variety is described by Leroy in Dictionnaire de Pomologie 2:324 (with figure), 1869. Elliott classes it as a foreign variety.

Tree

Not described in source.

Fruit

Size and Form

Sources agree the fruit is above medium in size (Downing describes it as simply "medium"; Elliott and Hedrick both give "above medium"). The form is described differently across sources: Downing gives "oblong obovate pyriform"; Elliott gives "obovate, obtuse pyriform"; Hedrick gives "ovate, mammillate at summit, sometimes rather elongated but generally more swelled at the middle." Hedrick additionally notes the skin is thin.

Stem

Downing describes the stalk as rather long and curved. Elliott describes the stem as stout. These accounts conflict on character; both are recorded.

Cavity

Downing: cavity small.

Calyx

Downing: calyx partially closed; segments short, erect. Elliott: calyx closed. Hedrick does not describe the calyx closure independently but references the calyx area in describing surface dotting.

Basin

Downing: basin small, slightly furrowed.

Skin

Sources agree on a yellow ground color, with variation in precise description: Downing gives "pale yellowish green"; Elliott gives "lemon yellow"; Hedrick gives "yellow-ochre or greenish-yellow." All three sources agree there is a reddish or red blush on the sun-exposed side: Downing gives "reddish cheek in sun"; Elliott gives "brownish red cheek in sun"; Hedrick gives "vermilioned on the face exposed to the sun." Surface dots are noted by Downing and Hedrick: Downing describes "many brown dots"; Hedrick describes "fine specks and stains of gray especially around the calyx."

Flesh and Flavor

All sources agree the flesh is white, melting, and juicy. Downing adds: "sweet, a little perfumed." Elliott adds: "pleasant, sub-acid." Hedrick adds: "fine, melting, juicy, rather granular around the core; juice abundant, very sugary, acid, and having an exquisite savor." The characterization of flavor differs slightly: Downing emphasizes sweetness with light perfume; Elliott notes sub-acidity; Hedrick describes the juice as both very sugary and acid with an exquisite savor.

Core and Seeds

Not described in source.

Season

All three sources place ripening in October. Downing additionally lists the variety under September.

Uses

Elliott notes that Laherard succeeds on quince rootstock.

Quality Rating

Downing rates the variety "Very good." Elliott quotes it as "very good." Hedrick rates it "first."

Subtypes/Variants

Not described in source.

Other

Not described in source.