Superfondanta. 1. Kenrick Am. Orch. 153. 1841.
Received by Simon-Louis Bros., Metz, Lorraine, from Italy. Fruit medium, obovate, smooth, pale yellow, marked with a few dots and sometimes marked with russet; flesh white, buttery, melting, very good; Oct.
Suprême Coloma. 1. Mas Le Verger 3:Pt. 2, 49, fig. 121. 1866-73.
Kopertscher. 2. Downing Fr. Trees Am. 796. 1869.
Count Coloma, Mechlin, Bel., made seed beds in 1786. From these beds came the Suprême Coloma, a fruit of exquisite flavor. Fruit above medium, ovate, shortened, obtuse; skin delicate, olive-yellow, always mottled with greenish-russet and thickly covered with brown dots; flesh whitish, fine, melting, nearly free from grit, very full of saccharine juice, acidulous, with a special perfume of much delicacy; first; Oct.
Surpasse Crassane. 1. Leroy Dict. Pom. 2:687, fig. 1869. 2. Hogg Fruit Man. 652. 1884.
A seedling of Van Mons obtained about 1820 in his nursery at Louvain, Bel. Fruit medium, globular or globular-turbinate, flattened at the base, mammillate at the summit; skin dark olive-yellow, much covered with russet and tinted with dark red on the cheek touched by the sun; flesh whitish, fine, melting, juicy, granular around the center; juice abundant, very saccharine, highly perfumed, with an agreeable tartish taste; first; Oct. to Dec.
Surpasse Meuris. 1. Leroy Dict. Pom. 2:688, fig. 1869. 2. Hogg Fruit Man. 653. 1884.
The Surpasse Meuris was gained by Van Mons at Brussels before 1818. Fruit large, pyriform or turbinate-obtuse, always ventriculated toward the base and generally rather bossed; skin rough, olive-yellow dotted with gray, mottled with fawn and often colored with brown-red on the side next the sun; flesh white, tinged with yellow, semi-fine and semi-melting; juice extremely abundant, very saccharine, tartish and savory; first, sometimes second when the juice is slightly perfumed; Sept.
Surpasse St. Germain. 1. Kenrick Am. Orch. 198. 1833.