Rousselet de Jodoigne
PearRousselet de Jodoigne
Origin/History
Described in 1876 as a "recent" gain of M. Grégoire, Jodoigne, Belgium. First published description in Mas Pomologie Générale, vol. 6, p. 69, fig. 419 (1880).
Tree
Not described in source.
Fruit
Form: Small, globular-turbinate, obtuse at apex.
Skin: Bright vivid green, sprinkled with numerous very small dots of gray-green. Russeted around the calyx and lower part of the fruit.
Flesh: White, tinted with green, semi-fine, semi-buttery.
Juice: Abundant.
Flavor: Saccharine, acidulous, with the characteristic Rousselet perfume.
Season
Not described in source.
Uses
Not described in source.
Subtypes/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 de Jodoigne.
i. Mas Pom. Gen. 6:69, fig. 419. 1880.
Described in 1876 as a "recent" gain of M. Grégoire, Jodoigne, Bel.
Fruit small globular-turbinate, obtuse at apex; skin rather firm, bright and vivid green, sprinkled with numerous very small dots of gray-green, russeted around the calyx and lower part of the fruit; flesh white, tinted with green, semi-fine, semi-buttery; juice abundant, saccharine, acidulous, having the characteristic Rousselet perfume.