Rousselet de Rheims
PearRousselet de Rheims
Origin/History
Rousselet de Rheims is a French pear of very ancient and uncertain origin, originally from Rheims (Reims), France. Many authors have endeavored to trace it back to the days of the Romans, but Pliny and the other Latin horticulturists did not give descriptions of their fruits sufficiently technical to enable certain identification of their varieties with ours. It is, however, clear that the Rousselet de Rheims has existed, particularly around the city of Reims, France, for some centuries. Bunyard notes it as a very old variety which was mentioned by Le Lectier in 1628. It is occasionally found in old orchards in England. Downing notes it is supposed to have been the parent of the American Seckel, citing a strong resemblance in the color, form, and flavor of the two fruits, though the Seckel is much the most delicious and the growth of the two is quite different.
Tree
Growth good, making a good standard; fertility excellent (Bunyard). Downing notes that the tree has remarkably long and thrifty dark brown shoots.
Fruit
Size: Small; Bunyard gives dimensions of 2 by 2½ inches.
Form: Sources describe the form variously: obovate, inclining to pyriform (Downing); turbinate, regular in form, rarely very obtuse (Hedrick); obovate pyriform (Thomas); oval conical, even (Bunyard).
Stem: Long and slender, woody, inserted at the apex of the fruit (Bunyard). Not described in Downing, Hedrick, or Thomas.
Cavity: Not described in source.
Calyx/Eye: Large, open, on level (Bunyard). Not described in other sources.
Basin: Not described in source.
Skin: Smooth (Bunyard). Color described as yellowish green with brownish red and russety specks (Downing); bright green or yellow-green, sprinkled with large and small gray-russet dots and extensively shaded with reddish-brown on the side opposed to the sun (Hedrick); yellowish-green (Thomas); greenish yellow with brown red flush and conspicuous dots (Bunyard).
Flesh/Flavor: Flesh white (Hedrick) to yellowish white (Bunyard), fine or semi-fine, breaking or half buttery (Downing), half melting and juicy (Bunyard), almost melting and not very juicy (Hedrick). Sugary, with a peculiarly aromatic, spicy flavor (Downing); rich in sugar, acidulous, refreshing, highly perfumed (Hedrick); sweet, aromatic (Thomas); with distinct flavour common to the Rousselets (Bunyard). Downing remarks that if it were only buttery and melting, it would be a first-rate fruit.
Core/Seeds: Subject to rot at the core (Downing, Thomas).
Season
Ripe at the beginning of September; early September (Thomas); September (Hedrick, Bunyard).
Uses
One of the best early pears for dessert; very good for candying (Hedrick). Culinary or dessert (Bunyard). An excellent cooking pear and quite acceptable for dessert uses (Bunyard).
Subtypes/Variants
Bunyard notes that the Gros Rousselet is often grown also under the name "de Rheims," but is quite a distinct variety.
Other
Not described in source.
Book Sources
Described in 4 period pomological works
Nursery Catalog Sources
Found in 1 catalog (1900)
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)ROUSSELET DE RHEIMS.
Rousselet. Rousselet Musqué. Petit Rousselet. Late Catherine. Spice or Musk Pear. Autumn Catherine.
This French Pear, originally from Rheims, is supposed to have been the parent of our Seckel. There is a pretty strong resemblance in the color, form, and flavor of the two fruits, but the Seckel is much the most delicious. The growth is quite different, and this Pear has remarkably long and thrifty dark brown shoots. It is sugary, and with a peculiarly aromatic, spicy flavor, and if it were only buttery and melting, would be a first-rate fruit.
Fruit small, obovate, inclining to pyriform. Skin yellowish green, with brownish red and russety specks. Flesh breaking or half buttery, with a sweet, rich, aromatic flavor. Ripe at the beginning of September, subject to rot at the core.
— U.P. Hedrick, The Pears of New York (1921)Rousselet de Rheims.
- Duhamel Trait. Arb. Fr. 2:147, Pl. XL 1768. 2. Bunyard Handb. Hardy Fr. 196. 1920.
This pear is of very ancient and uncertain origin. Many authors have endeavored to trace it back to the days of the Romans. But Pliny and the other Latin horticulturists did not give descriptions of their fruits sufficiently technical to enable us to make identification of their varieties with ours certain. It is, however, clear that the Rousselet de Rheims has existed, particularly around the city of Reims, Fr., for some centuries. Fruit small, turbinate, regular in form, rarely very obtuse, bright green or yellow-green, sprinkled with large and small gray-russet dots and extensively shaded with reddish-brown on the side opposed to the sun; flesh white, fine or semi-fine, almost melting, not very juicy, rich in sugar, acidulous, refreshing, highly perfumed; one of the best early pears for dessert; very good for candying; Sept.
— John J. Thomas, The American Fruit Culturist (1903)Rousselet de Rheims. Small, obovate pyriform, yellowish-green; sweet, aromatic—rots at core. Early Sept. French.
— E.A. Bunyard, A Handbook of Hardy Fruits (1920)ROUSSELET DE RHEIMS. Verger, II., 64. G. Rousselet von Rheims. (Girofle.) Culinary or dessert, September, small, 2 by 2½, oval conical, even. Skin, smooth. Colour, greenish yellow with brown red flush and conspicuous dots. Flesh, yellowish white, half melting, juicy with distinct flavour, common to the Rousselets. Eye, large, open on level. Stem, long and slender, woody, inserted at apex of fruit. Growth, good, making a good standard; fertility excellent. Origin, a very old variety which was mentioned by Le Lectier in 1628. It is occasionally found in old orchards in this country. The Gros Rousselet is often grown also under the name "de Rheims," but is quite a distinct variety. An excellent cooking pear and quite acceptable for dessert uses.