Rousselet Vanderwecken
PearRousselet Vanderwecken
Origin/History
Raised by M. Grégoire of Jodoigne, Belgium. First published in Annales de Pomologie Belge 3:41, fig. 1855.
Tree
Pyramidal in habit, of medium (Downing, Elliott) to good (Hedrick) vigor, very productive.
Fruit
Size
Small.
Form
Varying in form from Doyenne to Bergamotte (Downing, Elliott); turbinate to ovoid (Hedrick); roundish or obovate (Thomas).
Stem
Short, curved, rather thick (Hedrick).
Cavity
Not described in source.
Calyx
Large for the size of the fruit, open (Hedrick).
Basin
Not described in source.
Skin
Yellow at time of maturity.
Flesh/Flavor
Flesh white, fine, melting; juice abundant, sugary, very sweet, musky, strongly aromatic, perfumed, like that of the Rousselet. Quite of first quality; "very good" (Thomas).
Core/Seeds
Not described in source.
Season
Ripe first of November.
Uses
Dessert pear (implied by first-quality rating and aromatic, perfumed flesh).
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Rousselet Vandeuwecken.
Raised by M. Gregoire, of Jodoigne, Belgium. A pyramidal tree of medium vigor, but very productive.
Fruit small, varying in form from Doyenne to Bergamotte. Skin yellow at time of maturity. Flesh white, fine, melting, juice abundant, sugary, and strongly aromatic, like that of the Rousselet. Fruit quite of first quality, and ripe first of November. (An. Pom.)
— U.P. Hedrick, The Pears of New York (1921)Rousselet Vanderwecken.
- Ann. Pom. Belge 3:41, fig. 1855.
Raised by M. Grégoire, Jodoigne, Bel.
Tree pyramidal, of good vigor, very productive.
Fruit small, turbinate to ovoid, yellow; stem short, curved, rather thick; calyx large for the size of the fruit, open; flesh white, fine, melting, very juicy, very sweet, musky, strongly aromatic; first; Nov.
— F.R. Elliott, The Western Fruit Book (1865)Rousselet Vanderwecken.
A pyramidal tree, of medium vigor, but very productive. Fruit, small, varying in form from Doyenne to Bergamotte ; skin, yellow at time of maturity ; flesh, white, fine, melting ; juice, abundant, sugary, and strongly aromatic, like that of the Rousselet ; fruit, quite of first quality, and ripe first of November. (An. Pom.)
— John J. Thomas, The American Fruit Culturist (1903)Rousselet Vanderwecken. Small, roundish or obovate, yellow; juicy, aromatic, perfumed; very good. November.