Rousselet de Stuttgardt
PearRousselet de Stuttgardt
Origin/History
Said to have originated as a wilding found by a shepherd in the neighborhood of Stuttgart, Germany, before 1779.
Fruit
Form and size: Below medium in size; pyriform.
Skin: At first dark water-green, sprinkled with very numerous large dots of a darker shade, changing to yellow-green and tinged on the side next the sun with brownish-red, on which the dots become yellow. The surface is covered with a characteristic sort of grayish-white bloom which passes to a rosy-violet on the bright parts.
Flesh and flavor: Greenish; not very fine but tender, buttery, sufficiently juicy, aromatic. Quality rated first.
Texture and structure: Fine and tender.
Season
August.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Source citations:
- Hogg Fruit Manual. 39. 1884. (listed as "Des Chewiers de Stuttgardt")
- Leroy Dictionnaire Pomologique. 1:558, fig. 1867. (listed as "Stuttgarier Geisshirtel")
- Oberdieck Obst-Sorten. 289. 1881.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Rousselet de Stuttgardt.
i. Hogg Fruit Man. 39. 1884. Des Chewiers de Stuttgardt. 2. Leroy Diet. Pom. 1:558, fig. 1867. Stuttgarier Geisshirtel. 3. Oberdieck Obst-Sort. 289. 1881.
It is said that this was a wilding found by a shepherd in the neighborhood of Stuttgart, Ger., before 1779. Fruit below medium, pyriform, fine, tender, at first dark water-green sprinkled with very numerous large dots of a darker shade, changing to yellow-green, tinged on the side next the sun with brownish-red on which the dots become yellow; the surface is covered with a characteristic sort of grayish-white bloom which passes to a rosyviolet on the bright parts; flesh greenish, not very fine but tender, buttery, sufficiently juicy, aromatic; first; Aug.