Fruit rather large, conic-ovate, olive spotted with gray; flesh white, buttery, melting, wanting in juice, very sweet; second, cooking.
Délices Everard. 1. Hogg Fruit Man. 558. 1884.
Raised by Gabriel Everard, Tournay, Fr., in 1840. It was sent to England in 1865 and received a first-class certificate from the Royal Horticultural Society in 1875. Fruit small, globular-turbinate, smooth, shining, bright yellow, much speckled and marked with russet; flesh salmon tint, tender, buttery, melting, very juicy, sweet, delicious flavor and fine perfume; Oct. to Feb.
Délices de Froyennes. 1. Hogg Fruit Man. 558. 1884.
Raised by Isidore Degaud, Froyennes, Tournay, Fr. Fruit medium, oval, yellow covered with fawn-colored russet; flesh tender, melting, very juicy, sugary and perfumed, vinous; Oct. and Nov.
Délices d’Hardenpont. 1. Liegel Syst. Anleit. 99. 1825. 2. Hogg Fruit Man. 558. 1884.
Raised by Abbe Hardenpont, Mons, Bel., in 1759. There has been much confusion between this and Délices d’Hardenpont d’Angers and the Archiduc Charles and Charles of Austria. Fruit large, oblong-obovate-obtuse; skin smooth, bright green changing to yellow, with pale brown-russet dots; flesh white, tender, buttery, melting, rich, sweet, perfumed; good; Nov.
Délices d’Hiver. 1. Mas Pom. Gen. 6:61, fig. 415. 1880. 2. Gard. Chron. N. S. 26:210. 1886.
Distributed by M. Dauvesse, Orléans, Fr., early in the latter half of the nineteenth century. Fruit large; form variable from elongate-pyriform to globular-pyriform with short stalk set obliquely; skin thick, green, heavily dotted; flesh moderately fine, full of sugary juice, acid and delicately perfumed; Dec. to Jan.
Délices de Huy. 1. Guide Prat. 56, 251. 1895.