Fortunée de Printemps. 3. Leroy Dict. Pom. 2:188, fig. 1869.
A Belgian wilding found near Enghien in Hainaut; disseminated about 1830. Fruit small, globular or globular-turbinate; skin rough to the touch, deep yellow, covered with flakes and lines of brown-russet; flesh semi-melting, juicy, sweet; a cooking pear; May and June.
Fortunée Boisselot. 1. Leroy Dict. Pom. 2:187, fig. 1869.
Raised from a bed of seeds of Fortunée by Auguste Boisselot, Nantes, Fr.; it gave its first fruit in 1861. Fruit large or above medium, turbinate, very obtuse and enlarged around center; skin thick and rough, greenish-yellow or yellow-ochre; flesh white, fine, melting, gritty around the core, juicy, sugary, delicate, somewhat aromatic; first; Jan. and Feb.
Fortunée Supérieure. 1. Leroy Dict. Pom. 2:190. 1869.
This was obtained by M. Flon, Angers, Fr., about 1850 from a bed of seeds of Fortunée. In 1854 M. Flon submitted it to the Horticultural Society of Maine-et-Loire which found its flesh “very fine, very melting, agreeably perfumed and more free from acidity than the old pear Fortunée,” and therefore gave it the name Fortunée Supérieure; Jan. to Apr.
Fourcroy. 1. Leroy Dict. Pom. 2:192, fig. 1869.
Raised by Van Mons about 1810. Fruit medium, ovate-pyriform; skin thick, rather rough to the touch, yellow or yellowish-green, covered with gray-russet dots; flesh white, very sugary, agreeably perfumed; good and sometimes first; winter.
Fouron. 1. Mas Pom. Gen. 7:135, fig. 548. 1881.
French. Fruit medium, globular-ovate, dark olive-green, dotted with grayish-white spots, large and numerous; flesh yellowish, fine, melting, with abundant sugary juice, vinous, sprightly and musky; good; Oct.