Rousselet Blanc
PearRousselet Blanc
Origin/History
Raised by Van Mons and cataloged by him in 1823. First described in Mas Pom. Gen. 5:37, fig. 307 (1880).
Fruit
Size and Form: Rather small, globular-turbinate, even in contour.
Skin: Bright green and whitish at the immature stage. At maturity becomes pale yellow, with the side next the sun blushed extensively with bright blood-red. A white bloom covers the whole surface of the fruit. A few very small, bright, gray dots are present overall. Numerous very small dots of golden-yellow appear on the red. No russet.
Flesh and Flavor: Flesh whitish, rather fine, semi-buttery. Juice sufficient, sugary, vinous, with the agreeable perfume of the Rousselets.
Stem, Cavity, Calyx, Basin, Core, and Seeds: Not described in source.
Season
August.
Tree
Not described in source.
Uses
Not described in source.
Other
Quality rating: first (highest rating).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Rousselet Blanc, i. Mas Pom. Gen. 5:37, fig. 307. 1880. Raised by Van Mons and cataloged by him in 1823. Fruit rather small, globular-turbinate, even in contour, bright green, whitish, a few very small, bright, gray dots, no russet, at maturity it becomes pale yellow and the side next the sun is blushed extensively with bright blood-red, a white bloom covering the whole surface of the fruit and numerous very small dots of golden-yellow appearing on the red; flesh whitish, rather fine, semi-buttery; juice sufficient, sugary, vinous, with the agreeable perfume of the Rousselets; first; Aug.