Grasshoff Leckerbissen. 1. Oberdieck Obst-Sort. 305. 1881. 2. Mathieu Nom. Pom. 222. 1889.
German. Fruit medium, pyriform, often rather ovate, inclined or bent at the head; skin smooth, grass-green changing to yellow-green, thickly dotted, not much russet; flesh yellowish-white, rather gritty around the core, melting, fine, juicy, good flavor; very good for dessert and good for household use; early Oct.
Gratiola. 1. Parkinson Par. Ter. 592. 1629.
“The Gratiola peare is a kinde of Bon Cretien, called the Cucumber peare, or Spinola’s peare.”
Graue Herbstrusselet. 1. Dochnahl Führ. Obstkunde 2:42. 1856.
German, Upper Hesse, 1802. Fruit medium, ventriculous, uneven, rough, entirely covered with russet, changing at maturity to dull red on the side next the sun; flesh very juicy, coarsely granular and woody, sugary and musky; first for household purposes; Sept.
Graue Holzbirne. 1. Löschnig Mostbirnen 110, fig. 1913.
A perry pear grown throughout Austria under various names. Fruit medium, globular, diminishing toward the stalk; skin firm, rough, grayish-green turning at maturity to a dirty greenish-yellow, dotted with grayish-brown-russet; flesh yellowish-white, coarse-grained, very juicy, astringent and subacid; mid-Oct.
Graue Honigbirn. 1. Lauche Deut. Pom. 2: No. 84, Pl. 84. 1883.
German. Published by Oberdieck in 1865. Fruit medium, turbinate; skin thin, rough, yellowish-green or yellow, blushed, and dotted and marked with cinnamon-russet; flesh yellowish-white, fine grained, breaking, tender, semi-melting, sweet, with an aromatic flavor of cinnamon.