Rousselet Précoce
PearRousselet Précoce
Origin and History
Known in Germany as the Frühe Geishirtlebirne. This variety must be distinguished from the Rousselet hâtif (Poire de Chypre of Duhamel), which is a different fruit. It was classed in 1851 by Mr. Cabot, President of the Massachusetts Horticultural Society, among the new or recently introduced fruits.
Tree
Not described in source.
Fruit
Size and Form: Rather small; pyriform with regular contour.
Skin: When immature, vivid green slightly touched with yellow, sprinkled with very numerous, very small, gray dots. At maturity, changing to lemon-yellow, sometimes preserving a tone of green. The side next the sun is washed with blood-red spots having yellow centers.
Flesh: Whitish, fine, tender, semibuttery, juicy, saccharine, and scented with the perfume of the Rousselets. Quality: good.
Season
Mid-July.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Sources cited:
- Magasin d'Horticulture, Vol. 18, p. 151 (1852)
- Mas, Pomologie Générale, Vol. 6, p. 91, fig. 430 (1880)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Rousselet Précoce.
i. Mag. Hort. 18:151. 1852. 2. Mas Pom. Gen. 6:91, fig. 430. 1880.
This is the variety known in Germany as Frühe Geishirtlebirne and must be distinguished from the Rousselet hâtif or Poire de Chypre of Duhamel. It was classed in 1851 by Mr. Cabot, President of the Massachusetts Horticultural Society, among the new or recently introduced fruits. Fruit rather small, pyriform, regular in contour, vivid green slightly touched with yellow, sprinkled with very numerous, very small, gray dots, changing at maturity to lemon-yellow, preserving sometimes a tone of green, the side next the sun being washed with blood-red spots having yellow centers; flesh whitish, fine, tender, semibuttery, juicy, saccharine, and scented with the perfume of the Rousselets; good; mid-July.