Probably of French origin. Fruit medium or rather large, globular-oblate, or onion-shaped, water-green clearing on maturity to Indian-yellow, clouded with ochre; flesh fine, melting, juicy, saccharine, slightly acidulous, with a characteristic aroma; first; Jan. to Mar.
Bergamote d’Automne Panachée. 1. Leroy Dict. Pom. 1:225, fig. 1867.
Bergamotte Suisse. 2. Hogg Fruit Man. 505. 1884.
A variegated form of the French Bergamotte d’Automne. Merlet, who described it in 1675 in his Abrégé des bons fruits, named it Bergamote Suisse, indicating thereby the country of its origin. Fruit medium, roundish and flattened, somewhat inclining to turbinate, regular, and having the summit always a little mammillate, color olive-yellow, occasionally slightly tinged with dull red, spotted all over with large, fawn dots, and beautifully striped longitudinally with large bands of brownish-green passing into bright green on the side shaded from the sun; flesh white, melting and buttery, sugary, acidulous; first; Oct. and Nov.
Bergamote Balicq. 1. Mathieu Nom. Pom. 174. 1889.
Bergamotte Ballicq. 2. Guide Prat. 85, 223. 1895.
Belgian. Fruit medium; flesh white, fine, semi-melting, juicy, saccharine; first; Dec. and Jan.
Bergamote Boussière. 1. Leroy Dict. Pom. 1:227, fig. 1867.
Raised by Van Mons and fruited for the first time in 1844. Fruit above medium, obovate-obtuse-pyriform, regular, greenish-yellow, dotted and veined with fawn and clouded with reddish-brown around the stem; flesh whitish, half-fine, melting, very gritty around the core; juice abundant, vinous, sugary and slightly aromatic; second; Oct. to Dec.
Bergamote Hamdens. 1. Langley Pomona 131, Pl. 65, fig. 3. 1729.