Rousselet Theuss
PearRousselet Theuss
Source: U.P. Hedrick, The Pears of New York (1921); also Mas Le Verger 2:37, fig. 17. 1866–73
Origin/History
Raised by Van Mons, who stated this in his abridged descriptive Catalog published at Louvain in 1823.
Tree
Not described in source.
Fruit
Size and Form: Small or nearly medium, ovate-turbinate.
Skin: Rather thick and firm. At first bright water-green, sprinkled with gray-green dots; turns pale yellow and becomes encrimsoned on the side next the sun, sometimes very vividly on well-exposed fruits.
Flesh and Flavor: White, slightly yellow under the skin. Semi-fine texture, melting. Full of saccharine juice, acidulous. Well perfumed with the characteristic Rousselet scent.
Stem, Cavity, Calyx, Basin, Core, Seeds: Not described in source.
Season
August.
Uses
Owing to its excellence and beauty, this pear deserves a place in the fruit garden as well as in the large orchard.
Subtypes/Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Rousselet Theuss.
- Mas Le Verger 2:37, fig. 17. 1866-73.
In his abridged descriptive Catalog published at Louvain in 1823 Van Mons stated that the Rousselet Theuss was raised by him. Fruit small or nearly medium, ovate-turbinate; skin rather thick and firm, at first bright water-green, sprinkled with gray-green dots turning pale yellow and encrimsoned on the side next the sun, sometimes very vividly on well-exposed fruits; flesh white, slightly yellow under the skin, semi-fine, melting, full of saccharine juice, acidulous, well perfumed with the characteristic Rousselet scent; owing to its excellence and beauty this pear deserves a place in the fruit garden as well as in the large orchard; Aug.