Beauvalot

Origin/History

Beauvalot was raised by M. Sageret from seed beds sown between 1816 and 1820 (Hedrick). The variety is recorded in Mas, Pom. Gen. 3:1, fig. 97 (1878). It is a foreign variety listed by Downing under the alternate names Augiere, Augert, and Anger.

Tree

Not described in source.

Fruit

Size and Form: Medium in size (Hedrick), or medium to above medium (Downing). Shape obovate-turbinate-pyriform (Hedrick); Downing describes it as obovate obtuse pyriform.

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Thick, rough to the touch, firm (Hedrick). Color an intense green sown with spots of greenish-brown when young, turning more yellow at maturity, with the sun-exposed cheek becoming golden (Hedrick). Downing describes the color as greenish yellow, sprinkled and patched with russet and overlaid with many russet dots — a characterization consistent with Hedrick's description of greenish-brown spotting but emphasizing the russet character more heavily.

Flesh and Flavor: White, slightly tinged with yellow, fine-grained, and melting (Hedrick). Juice sufficient, saccharine, but sometimes of little flavor (Hedrick). Downing describes the flesh as juicy, vinous, and pleasant — a more favorable characterization than Hedrick's qualified assessment. Both sources converge on a rating of second quality or indifferent.

Core and Seeds: Not described in source.

Season

November (Hedrick); November through December (Downing).

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Downing characterizes Beauvalot as "a foreign variety of indifferent quality." Hedrick assigns it a quality rating of "second," consistent with Downing's assessment.