L eaves large, ovate, somewhat cordate, acuminate,
almost entire at the margin; when young,
very woolly. P etioles upwards o f an inch long,
rather slender. S t ipu l e s long, linear.
F lowers small. P etals roundish, with a long;
claw.
F ruit rather large, turbinate, thickest about
two-thirds from the stalk, diminishing a little to
the ey e, which is moderately depressed, and partly
opened. S talk short and thick. S k in green,
nearly smooth, becoming pale yellowish-green after
the fruit has been gathered some time and is fit for
use. F lesh white, firm, juicy, becoming buttery
and melting, rich and excellent.
I i
