Rousselon
PearRousselon
Origin and History
Rousselon was raised by Major Esperen of Mechlin, Belgium, and fruited for the first time in 1846. It was figured and described by L.E. Berckmans in 1851, with subsequent citations appearing in Leroy's Dictionnaire de Pomologie (2:601, 1869) and Downing's Fruits and Fruit Trees of America (1869).
Tree
Of medium vigor; grows well when trained as a pyramid. (Downing only; Hedrick gives no tree description.)
Fruit
Size and Form: Medium to medium and above (Downing gives "medium"; Hedrick specifies "medium and above"). The shape is ovate, much swelled in the lower portion and contracted toward the summit — Downing compares it to a Doyenne in form.
Skin: Very shining. Color at maturity is yellow, described by Downing as citron yellow and by Hedrick as yellow-ochre; these likely represent the same ground color under different terminology. The skin is dotted with gray-russet and stained with russet at both extremities. The cheek exposed to the sun is highly colored; Hedrick specifies it is carmined on that side.
Flesh: Yellow-white. The two sources diverge on texture: Downing describes it as fine and half-melting; Hedrick describes it as semi-fine and semi-breaking, with granularity noted around the core. These descriptions suggest a texture that is neither fully melting nor coarse, with the granular zone confined to the core region.
Juice and Flavor: The sources conflict on juiciness — Downing says "sufficiently juicy," while Hedrick says the juice is "rather deficient." Both agree the flavor is sweet and saccharine. Downing additionally notes a vinous quality. The aroma is agreeable but delicate; Hedrick qualifies it as "more or less perfumed, rather delicate."
Quality: Second (Hedrick).
Season and Storage
February (Downing). Hedrick extends the season from February through April, suggesting good keeping ability into early spring.
Uses
Not specified by either source beyond dessert quality implied by the flavor description.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Rousselon.
Raised by Major Esperen in 1846, and figured and described by L. E. Berckmans in 1851. Tree of medium vigor, grows well as a pyramid.
Fruit medium, shaped like a Doyenne. Skin citron yellow at maturity, dotted with russet, and highly colored on the side of the sun. Flesh fine, half melting, sufficiently juicy, sugary, vinous, with an agreeable perfume. February. (An. Pom.)
— U.P. Hedrick, The Pears of New York (1921)Rousselon.
- Leroy Dict. Pom. 2:601, fig. 1869.
- Downing Fr. Trees Am. 847. 1869.
This variety was gained by Major EspeYen of Mechlin, Bel.; it fruited for the first time in 1846. Fruit medium and above, ovate, much swelled in its lower part and contracted near its summit; skin very shining, yellow-ochre, dotted with gray-russet, stained with the same at either extremity and carmined on the cheek touched by the sun; flesh yellow-white, semi-fine, semi-breaking, granular around the core; juice rather deficient, saccharine, sweet, more or less perfumed, rather delicate; second; Feb. to Apr.