Said to have been raised about the middle of the eighteenth century in a Belgian monastic garden. Fruit large, irregular-pyriform, rough to the touch, bright green, striped with russet and sprinkled with black dots, becoming rich golden-yellow on maturity; flesh white, buttery, melting; juice very abundant, with a delicate savor of the peach and the aroma of the raspberry; first; end of Oct.
Bon-Chrétien Prevost. 1. Guide Prat. 88. 1895.
Fruit large; flesh semi-melting, juicy and has a very pleasant perfume; first; Dec. to Feb.
Bon-Chrétien du Rhin d’Automne. 1. Mas Pom. Gen. 3:139, fig. 166. 1878.
Diel stated that he received this variety from the neighborhood of Dietz in the Duchy of Nassau without any account of its origin. Fruit large, ovate-pyriform, bossed and irregular, sides unequal, bright green, dotted with gray points, passing to bright lemon-yellow on ripening, with some red coloring on the fruits more exposed; flesh white, rather fine, semi-buttery, firm, with sufficient sweet juice which is vinous, acidulous and perfumed.
Bon-Chrétien Ricchiero. 1. Mas Le Verger 3:Pt. 2, 139, fig. 166. 1866-73.
Obtained by M. de Mortillet, Meylan, Fr.; first published in 1865. Fruit medium to large, obovate-obtuse-pyriform, pale green, sown with brown spots; flesh greenish-white, fine, melting, a little gritty at the core; juice abundant, sugary, vinous, highly scented; first; Oct.
Bon-Chrétien Vermont. 1. Guide Prat. 88. 1895.
A cross between Rousselet de Reims and la Belle Angevine obtained by M. Sannier. Fruit large; form that of Belle Angevine; flesh fine, juicy, scented and sweet; Oct.
Bon-Chrétien de Vernois. 1. Leroy Dict. Pom. 1:469, fig. 1867.