Rousselet Stuttgart
PearRousselet Stuttgart
Origin/History
Originated in the environs of Stuttgart in 1779. Known under several period names including Poire de Stuttgard, Chevreuse de Stuttgardt, Stuttgarter Geishirtel, and Bellissime de Provence.
Tree
Vigorous, upright, healthy grower and a good bearer. Young wood reddish purple.
Fruit
Size: Below medium.
Form: Downing describes the form as pyriform; Thomas describes it as conic.
Stem: Rather long, curved, enlarged at its insertion, generally without depression at the base.
Cavity: Not described in source.
Calyx: Open.
Basin: Shallow.
Skin: Greenish yellow, netted and patched with russet, and sprinkled with russet and green dots; brownish crimson (Thomas: brown) in the sun.
Flesh/Flavor: Rather coarse, juicy, half melting, with a sweet, rich flavor and spicy aroma. Thomas adds that the fruit rots at the core.
Core/Seeds: Not described in source beyond Thomas's note of core rot tendency.
Season
Ripe last of August (Thomas: late August).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Rousselet Stuttgart.
Poire de Stuttgard. Chevreuse de Stuttgardt. Stuttgarter Geishirtel. Bellissime de Provence.
Originated in the environs of Stuttgardt in 1779. Tree a vigorous, upright, healthy grower, and a good bearer. Young wood reddish purple.
Fruit below medium, pyriform. Skin greenish yellow, netted and patched with russet, and sprinkled with russet and green dots, brownish crimson in the sun. Stalk rather long, curved, enlarged at its insertion, generally without depression. Calyx open. Basin shallow. Flesh rather coarse, juicy, half melting, with a sweet, rich flavor, spicy aroma. Ripe last of August.
— John J. Thomas, The American Fruit Culturist (1903)Rousselet Stuttgart. Below medium, conic, greenish with a brown cheek; juicy, sweet, aromatic—rots at core. Late August.