Rousselet Baud
PearRousselet Baud
Origin and History
Gained by Dr. Van Mons and mentioned in his Catalog of 1823. Referenced in Mas, Pomologie Générale, 3:177, fig. 185 (1878).
Tree
Not described in source.
Fruit
Size and Form: Small or rather small; ovate, more or less swelled, even in outline.
Skin: A little thick. At first water-green with many very numerous and small dots. Sometimes much covered with cinnamon-colored russet, changing to citron-yellow, with the russet becoming golden on the side next the sun.
Flesh and Flavor: Yellow-white, rather fine, dense, buttery, melting. Juice sufficient, richly saccharine and perfumed.
Cavity, Calyx, and Basin: Not described in source.
Stem: Not described in source.
Core and Seeds: Not described in source.
Season
October and November.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Rousselet Baud. i. Mas Pom. Gen. 3:177, fig. 185. 1878. Gained by Dr. Van Mons and mentioned in his Catalog of 1823. Fruit small or rather small, ovate, more or less swelled, even in outline; skin a little thick, at first water-green with many very numerous and small dots, sometimes much covered with cinnamon-colored russet, changing to citron-yellow and the russet becoming golden on the side next the sun; flesh yellow-white, rather fine, dense, buttery, melting; juice sufficient, richly saccharine and perfumed; Oct. and Nov.