Madame Gregoire

Madame Gregoire

Origin/History

Of Belgian origin. Obtained in 1860 by M. Grégoire of Jodoigne, Belgium, and published the same year in Annales Pomologiques Belges (8:97, fig. 1860). Downing describes it as a seedling of Grégoire of Jodoigne and notes it was dedicated to his wife.

Tree

Not described in sources.

Fruit

Size and Form: Downing describes the fruit as large; Hedrick gives medium to large. Shape is oblong-obtuse pyriform (Downing) or long-oval, obtuse (Hedrick).

Stem: Rather long, fleshy at the base (Downing). Not described by Hedrick.

Cavity: Rather deep (Downing). Not described by Hedrick.

Calyx: Not described in sources.

Basin: Not described in sources.

Skin: Hedrick describes the skin as greasy, clear green becoming yellow at maturity, marked with gray-russet especially around the stem, with dots of whitish-gray. Downing describes the color as greenish yellow, netted, patched, and dotted with brown russet. The two sources agree on a green-to-yellow ground with russet markings; Downing characterizes the russet as brown and describes it as netted and patched over the surface, while Hedrick characterizes it as gray and concentrated around the stem.

Flesh and Flavor: Downing describes the flesh as white tinted with rose, half-melting, sweet, vinous, and perfumed. Hedrick describes it as yellowish-white, fine, melting, very juicy, sugary, vinous, perfumed, and acidulous; quality good or very good. The two sources conflict on flesh color (white tinted with rose vs. yellowish-white) and on texture (half-melting vs. melting).

Core and Seeds: Not described in sources.

Season

Downing gives November–December. Hedrick gives December–January.

Uses

Not described in sources beyond the implied dessert quality ("good or very good," Hedrick).

Subtypes/Variants

Not described in sources.