Leon Le Clerc
PearLeon Le Clerc
Origin/History
Of foreign (European) origin, known also as Leon Le Clerc de Laval.
Tree
Not described in source.
Fruit
Size and Form: Large, obovate in shape.
Skin: Greenish-yellow (Elliott describes it simply as yellow), with russet markings. Elliott notes few russet spots; Thomas specifies the russet is concentrated at the end of the fruit.
Flesh/Flavor: Flesh is crisp and firm, of moderate quality. Primarily a cooking fruit rather than a dessert apple.
Stem, Cavity, Calyx, Basin, Core/Seeds: Not described in source.
Season
Winter. Elliott gives the season as December through February.
Uses
Cooking.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— F.R. Elliott, The Western Fruit Book (1865)Leon Le Clerc. Leon Le Clerc de Laval. Foreign. Large, obovate, yellow, few russet spots. December, February.
— John J. Thomas, The American Fruit Culturist (1903)Leon le Clerc. Rather large, obovate, greenish-yellow, russet at the end; flesh crisp, firm, of moderate quality—cooking. Winter.