Rousselet Aelens
PearRousselet Aelens
Origin/History
A Belgian pear of unknown origin. First documented in Annales Pomologiques Belges 4:92, fig. (1856); later recorded by Downing (1869).
Tree
Not described in source.
Fruit
Size: Downing gives medium; Hedrick gives small to medium.
Form: Downing describes the shape as obovate acute pyriform; Hedrick describes it as turbinate, obtuse-pyriform.
Stem: Stalk inserted without cavity (Downing).
Cavity: See stem note above; no distinct cavity described.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Golden yellow at maturity (Hedrick); Downing gives simply yellow. Both sources agree on a shade or faint coloring on the sunny side — Downing describes this as a shade of red in sun, while Hedrick characterizes it as faint. Both sources agree on patches of russet and dots of grayish red.
Flesh/Flavor: Flesh yellowish-white. Downing describes it as half fine, melting, juicy, sweet, and perfumed. Hedrick describes it as rather fine, melting, with abundant juice, sweet, and possessing a decided perfume of the Rousselets. Hedrick notes that quality would be first class if the flesh were less granular.
Core/Seeds: Not described in source.
Season
November (Hedrick).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
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)ROUSSELET AELENS.
A Belgian Pear, of medium size, obovate acute pyriform, yellow, with shade of red in sun, patches of russet, and dots of grayish red. Stalk inserted without cavity. Flesh yellowish white, half fine, melting, juicy, sweet, perfumed. (An. Pom.)
— U.P. Hedrick, The Pears of New York (1921)Rousselet Aelens.
- Ann. Pom. Belge 4:92, fig. 1856.
- Downing Fr. Trees Am. 844. 1869. A Belgian pear of unknown origin. Fruit small to medium, turbinate, obtuse-pyriform, golden yellow at time of maturity, faintly colored on the sunny side, patches of russet, and dots of grayish red; flesh yellowish-white, rather fine, melting; juice abundant, sweet and possessing a decided perfume of the Rousselets; quality would be first class if the flesh were less granular; Nov.