Louise-Bonne
PearLouise-Bonne
Origin / History
An old French winter pear, listed as foreign by Elliott. Merlet, the French pomologist, was the first to write of this pear, in 1675 (Hedrick).
Tree
Not described in source.
Fruit
Size: Large; above medium (Hedrick).
Form: Pyriform, a little rounded towards the stalk (Downing). Variable in form (Hedrick): ovate-obtuse and swelled in lower half, or long-pyriform, narrowed toward the stalk.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Smooth; thick (Hedrick). Pale green (Elliott, Downing); bright green changing as it ripens to yellowish-green (Hedrick). Some markings of russet.
Dots: Small, strewed over the surface.
Flesh and flavor: Flesh white to greenish-white, coarse or rather coarse-grained, gritty at center, juicy; melting (Downing) to semi-melting (Hedrick). Sweet (Downing); only slightly saccharine, generally sweetish and deficient in perfume (Hedrick). Quality "Good" (Downing); "variable for dessert, but first for compotes" (Hedrick).
Core and seeds: Not described in source.
Season
December; a winter pear.
Uses
Dessert quality variable; first for compotes (Hedrick).
Subtypes / Variants
Not described in source.
Other
Hedrick cites Leroy, Dict. Pom. 2:357, fig., 1869, and Hogg, Fruit Man. 606, 1884.
Book Sources
Described in 3 period pomological works
- Hedrick, The Pears of New York (1921)
- Downing, Fruits and Fruit Trees of America (1900) — listed as Louise Bonne
- Elliott, The Western Fruit Book (1865) — listed as Louise Bonne
Nursery Catalog Sources
Found in 1 catalog (1849) from Massachusetts
- Hovey & Co. , Cambridge , Massachusetts — 1849 — listed as Louise Bonne
View original book sources (3)
— F.R. Elliott, The Western Fruit Book (1865)Louise Bonne. Louise Bonne Real, | St. Germain Blanc. Foreign. Large, pyriform, pale green. December.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Louise Bonne.
Louise Bonne Real. St. Germain Blanc.
An old French winter Pear.
Fruit large, pyriform, a little rounded towards the stalk, smooth, pale green. Flesh white, rather coarse-grained, melting, sweet. Good. December.
— U.P. Hedrick, The Pears of New York (1921)Louise-Bonne,
- Leroy Diet. Pom. 2:357, fig. 1869. 2. Hogg Fruit Man. 606. 1884. Merlet the French pomologist was the first to write of this pear in 1675. Fruit above medium, variable in form, ovate-obtuse and swelled in lower half, or long-pyriform, narrowed toward the stalk; skin thick, smooth, bright green changing as it ripens to yellowish-green, strewed with small dots and some markings of russet; flesh greenish-white, coarse, semi-melting, gritty at center, juicy, only slightly saccharine, generally sweetish and deficient in perfume; variable for dessert, but first for compotes; Dec.