Raised about 1762 by the Abbé Hardenpont, Mons, Bel. Fruit medium to large, globular or conic-ovate; skin rough, thick, tender, green, almost entirely covered with marblings of olive-gray and dark green, the basic green changing to golden-yellow, and the stains to a russet-fawn on the side of the sun; flesh citrine, fine or semi-fine, melting, very juicy, with a sugary flavor and a very agreeable perfume; very good; Nov. and Dec.
Fondante des Prés. 1. Horticulturist 9:80, fig. 1854. 2. Leroy Dict. Pom. 2:179, 180, fig. 1869.
Belgische Pomeranzenbirne. 3. Dochnahl Führ Obstkunde 2:159. 1856.
A seedling of Van Mons, Belgium, 1850. Fruit turbinate, inclining to pyriform, broad across the middle, yellowish-green changing to clear lemon-yellow, sometimes tinged with red next the sun; flesh white, melting, sweet, juicy, aromatic; very good; Oct.
Fondante de la Roche. 1. Leroy Dict. Pom. 2:180, fig. 1869. 2. Hogg Fruit Man. 580. 1884.
Found on the property of M. Chesneau of la Haugrenière, in the Commune of Sainte-Gemmes-sur-Loire and named by the Horticultural Society of Maine-et-Loire. Fruit above medium, ovate, irregular, clear russet, washed with tender rose on the exposed cheek; flesh white, fine, melting, juicy, sugary, acidulous, aromatic, with an agreeable musky taste; first; Oct. and Nov.
Fondante de Rome ou Sucré Romain. 1. Mas Pom. Gen. 6:45, fig. 402. 1880.
Origin uncertain. Fruit under medium, conic-pyriform, bright green changing to a beautiful golden-yellow, washed on the side of the sun with crimson-red; flesh yellowish, somewhat coarse, breaking, sweet and juicy; second; Aug.
Fondante de Saint-Amand. 1. Guide Prat. 94. 1876.
Belgian. Fruit medium, nearly spherical, orange-yellow slightly touched with russet; flesh fine, sugary, perfumed; first; Oct.