Beurré Adam
PearBeurré Adam
Origin and History
A French dessert pear known for approximately 250 years.
Tree
Not described in source.
Fruit
Size and Form: Below medium size; oblong-obtuse-pyriform.
Skin: Dark greenish-yellow ground, with fawn coloring. Dotted with russet. Washed with carmine on the cheek next the sun.
Flesh and Flavor: Yellowish, veined with pale green. Melting, sweet, fairly juicy, acidulous, and aromatic.
Core and Seeds: Apt to rot at the core when ripe.
Season
August to October.
Uses and Quality
Second-rate dessert pear.
Source: U.P. Hedrick, The Pears of New York (1921); original in Leroy Dict. Pom. 1:292, fig. (1867).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurré Adam.
i. Leroy Dict. Pom. 1:292, fig. 1867.
A rather poor French dessert pear known for 250 years. Fruit below medium, oblong-obtuse-pyriform, dark greenish-yellow, fawn, dotted with russet, and washed with carmine on the cheek next the sun; flesh yellowish, veined with pale green, melting, sweet, fairly juicy, acidulous and aromatic; second, apt to rot at the core when ripe; Aug. to Oct.