Rousselet Saint Vincent

Source: U.P. Hedrick, The Pears of New York (1921), referencing Mag. Hort. 16:296 (1850) and Leroy Dict. Pom. 2:598 (1869)

Origin and History

The origin of this pear is uncertain. According to Leroy, it seems probable that it was raised by Van Mons, though this is not definitively established. The variety was introduced to American cultivation but failed to gain acceptance; it was placed on the Rejected List by the second Congress of Fruit Growers at New York in 1850, indicating that contemporary pomologists found it unsuitable for general cultivation.

Fruit

Size: Above medium

Form: Globular-ovate, irregular in outline, particularly irregular at the summit

Skin: Bright yellow ground color, dotted with russet throughout

Flesh: White, fine-grained, juicy, saccharine with acidulous notes

Flavor: Delicate flavor, though notably this pear does NOT recall the characteristic flavor of the true Rousselets—a significant point of distinction despite its name

Quality: First

Season

October

Identification Notes

The irregular form (especially the irregular summit), combined with the bright yellow skin dotted with russet and the distinctive absence of the typical Rousselet flavor character, are key distinguishing features of this variety. The fine white flesh and moderate size distinguish it from larger or coarser pears of the period.