Franc-Réal. 1. Duhamel Trait. Arb. Fr. 2:180. 1768. 2. Leroy Dict. Pom. 2:194, fig. 1869.
Franc Réal d’Hiver. 3. Downing Fr. Trees Am. 766. 1869.
Mentioned by Charles Estienne in 1540, and other French authorities of the seventeenth century. Fruit above medium and often larger, globular-turbinate and bossed, golden-yellow, strewed with large russet dots, and some brownish-red patches; flesh very white, breaking, juicy, hardly sweet, rather acid, without perfume; first for cooking; Nov. to Feb.
Frances. 1. Mag. Hort. 11:252. 1845.
A seedling raised by the Hon. H. W. Edwards of New Haven, Conn., and first published in 1845. Similar to Virgouleuse, rather large, and not so sweet.
Franchimont. 1. Downing Fr. Trees Am. 766. 1869.
Supposed French origin. Fruit below medium, globular-oblate, yellow shaded with red in the sun, netted and patched with russet, many russet dots; flesh yellowish, juicy, semi-melting, sweet, slightly aromatic; good or very good; Sept. and Oct.
Franchipanne. 1. Duhamel Trait. Arb. Fr. 2:210, Pl. XLVII, fig. 2. 1768. 2. Hogg Fruit Man. 582. 1884.
Frangipane. 3. Leroy Dict. Pom. 2:196, fig. 1869.
This is the Franchipanne of Duhamel but not of Merlet, 1690, as Hogg and Leroy prove. Its origin is uncertain. Fruit medium or above, obtuse-pyriform, yellowish-green or lemon-yellow, dotted and veined with russet, dark deep red next the sun; flesh greenish-white, semi-fine and semi-melting, juicy, tender, buttery, perfume supposed to resemble Frangipani, a scent invented by the Marquis of that name; a dessert pear; Oct. and Nov.