Fruit medium, oblate; Aug. and Sept.
Bergamote de Hollande Panachée. 1. Leroy Dict. Pom. 1:245. 1867.
Amoselle panachée. 2. Le Bon Jard. 363. 1882.
Of interest on account of the curious variegation of its fruit and wood. The fruit differs from that of the Bergamotte d’Holland in the variegated green brown of its skin; flesh deficient in juice and wanting in delicacy and leaves an unpleasant taste behind; second for cooking; Dec. to April.
Bergamote Philippot. 1. Baltet Cult. Fr. 370. 1908.
Described by Baltet as, “A beautiful fruit, grey and bronzed; good for stewing.”
Bergamote Rose. 1. Leroy Dict. Pom. 1:256, fig. 1867.
This curious variety was raised by A. Bivort from seed beds in the garden of the Society Van Mons and first bore fruit in 1848. It is endowed with so pronounced a scent of rose that the producer hoped from it and another variety called Parfum de Rose it might be possible to create a new class of pears. Fruit small, oblate, bronze, strewed with grayish-white dots, some brownish stains, scaly; flesh white stained with carmine, scented, rather coarse, breaking, seldom gritty; juice sufficient, saccharine, having an odor and flavor similar to that of roses; third; Jan. and Feb.
Bergamotte d’Anvers. 1. Guide Prat. 85. 1895.
Introduced by Daras de Naghin of Antwerp (Anvers), Bel. Fruit medium or rather large, true Bergamot shape, green changing to yellow at maturity; flesh white; fine, buttery, sweet and well perfumed; Dec.