This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, very large, roundish oblate, inclining to heart-shaped. Skin, at first pale, gradually becoming suffused with red, and ultimately acquiring a uniform clear bright red. Stalk, an inch to an inch and a half long. Flesh, yellowish, tender, and sub-acid. Ripe from the middle and end of August.
The tree is an immense bearer, and forms a handsome pyramid.
Raised by Chatenay of Sceaux, who was called "Magnifique" facetiously by his friends.
Fruit, medium-sized, roundish, inclining to heart-shaped. Skin, pale yellowish white in the shade, but of a thin bright red next the sun. Flesh, yellowish white, tender, juicy, and rich.
Ripe in the beginning and middle of June. One of the earliest and richest flavoured cherries.
Belle de Petit Brie. See Reine Hortense. Belle de Prapeau. See Reins Hortense.
Fruit, of medium size, not so large as the Bigarreau; obtuse heart-shaped, compressed on one side, which is marked with a broad and deep suture. Skin, thin and shining, of a pale yellowish white, with a few red dots on the shaded side, but marbled with pale and dark red on the side next the sun. Stalk, pretty stout, two inches or more in length. Flesh, white, rather tender and juicy for a Bigarreau, and of a sweet and excellent flavour.
It is ripe in the end of July. The tree is hardy, pendulous in its growth, and an excellent bearer. The fruit is not of so rich a flavour as the Bigarreau; it is earlier, and the tree being an abundant bearer it may be profitably grown as a market fruit.
Fruit, very large, obtuse heart-shaped, considerably flattened at the stalk, on the side marked with a shallow suture, and slightly depressed at the apex, less heart-shaped than most of the other Bigarreaux. Skin, finely marked with a bright red cheek, which is speckled with amber where exposed to the sun, and shading off to a paler colour interspersed with crimson dots to the shaded side, which is of a pale amber, changing to brownish yellow when fully ripe. Stalk, from an inch and a half to two inches long, stout, and inserted in a flat and considerable depression. Flesh, of a very pale yellow, very firm, crackling and juicy, with a rich, sweet, and delicious flavour.
Among the French there are many varieties of the Bigarreau, several of which are mentioned by Duhamel, but there is none of them which can be identified with this unless it is the Bigarreau a gros fruit rouge. Forsyth gives the Cerisier Ambré of Duhamel as a synonym of this, which is decidedly an error. I have doubts whether the Ambré is a Bigarreau at all. In the Horticultural Society's Catalogue Harrison's Heart is made synonymous with this, but it is evidently different. The variety described above is the true Bigarreau, and is easily distinguished from the Harrison's Heart by its broader foliage and its more round and even fruit.
Bigarreau à Gros Fruit Blanc. See Belle de Rocmont.
Bigarreau Belle de Rocmont. See Belle de Rocmont.
Bigarreau Blanc de Drogan. See Drogan's White Bigarreau.
Bigarreau Blanc Tardif de Hildesheim. See Bigarreau de Hildesheim.
Bigarreau Couleur de Chair. See Belle de Rocmont.