Beurré Allard

Pear

Beurré Allard

Origin and History

Named by the Horticultural Society of Maine-et-Loire in 1852. First described in Leroy's Pomological Dictionary (1867).

Fruit

Size: Below to medium.

Form: Obovate-obtuse-pyriform.

Skin Color: Greenish-yellow.

Surface Features: Dotted and mottled with russet.

Flesh: Whitish, with reddish coloration beneath the skin. Fine, soft, melting texture; not gritty. Very sugary juice with perfumed aroma.

Stem, Cavity, Calyx, and Basin: Not described in source.

Core and Seeds: Not described in source.

Season

October and November.

Quality

First-rate.

Uses

Dessert pear.

Tree

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurré Allard.

Leroy Dict. Pom. 1:293, fig. 1867.

From the Horticultural Society of Maine-et-Loire whose Committee named it in 1852. Fruit below to medium, obovate-obtuse-pyriform, greenish-yellow, dotted and mottled with russet; flesh whitish, fine, soft, melting, not gritty, reddish under the skin, with very sugary juice, perfumed; first; Oct. and Nov.

— U.P. Hedrick, The Pears of New York (1921)