Berriays
PearBerriays
Origin/History
A French variety raised from seed in 1861 by M. Boisbunel of Rouen, France. References include Leroy, Dictionnaire de Pomologie 1:263 (1867), and Downing, Fruits and Fruit Trees of America (1869).
Tree
Moderately vigorous and productive. Young shoots reddish.
Fruit
Size and Form: Medium, sometimes larger (Hedrick). Downing describes the form as roundish obovate obtuse with a slightly uneven surface; Hedrick describes it as oblong, ventriculous, obtuse, and bossed; Thomas gives obovate, pyriform.
Stem: Long, set in a small cavity.
Cavity: Small.
Calyx: Closed. Segments short.
Basin: Small, uneven.
Skin: Pale greenish yellow (Downing, Thomas); pale lemon-yellow (Hedrick). Sometimes with a shade of brown on the sun-exposed side (Downing). Thickly sprinkled with brown and green dots (Downing); thickly sprinkled with greenish-russet dots (Hedrick).
Flesh and Flavor: Flesh white (Downing); very white (Hedrick). Melting, juicy, refreshing. A little coarse at the core (Downing); rather gritty around the core (Hedrick). Slightly vinous (Downing); sweet, acidulous, with a delicate aroma (Hedrick); juicy and sweet (Thomas).
Season
August and September (Hedrick); September (Downing, Thomas).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Quality rated Good to Very Good (Downing); first quality (Hedrick); Very Good (Thomas).
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Berriays.
Poire de Berriays.
This is a new French variety, obtained from seed in 1861, by M. Boisbunel. Tree moderately vigorous, productive. Young shoots reddish.
Fruit medium, surface a little uneven, roundish obovate obtuse. Skin pale greenish yellow, sometimes a shade of brown in the sun, and thickly sprinkled with brown and green dots. Stalk long, set in a small cavity. Calyx closed. Segments short. Basin small, uneven. Flesh white, a little coarse at the core, juicy, melting, refreshing, slightly vinous. Good to very good. September.
— U.P. Hedrick, The Pears of New York (1921)Berriays.
- Leroy Dict. Pom. 1:263, fig. 1867.
- Downing Fr. Trees Am. 692. 1869.
M. Boisbunel, Rouen, Fr., raised this variety from seed in 1861. Fruit medium, sometimes larger, oblong, ventriculous, obtuse, bossed; color pale lemon-yellow, thickly sprinkled with greenish-russet dots; flesh very white, melting, juicy, rather gritty around the core, refreshing, sweet, acidulous, with a delicate aroma; first; Aug. and Sept.
— John J. Thomas, The American Fruit Culturist (1903)Berriays. Medium, obovate, pyriform, pale greenish-yellow; juicy, sweet; very good. September. French.