Beurré Antoine

Pear

Beurré Antoine

Origin / History

Raised at Lyons, France, by M. Nerard, nurseryman, in 1822, from a bed of seeds of White Doyenne (Hedrick). Downing also gives 1822 as the date of origin and says it "was rebaptized in 1849, under name of the present synonym."

Tree

Vigorous (Downing).

Fruit

Size: About medium to medium or above.

Form: Oblong-obovate-pyriform; oblong pyriform, sometimes with a suture on one side (Downing).

Stem: Long, curved.

Cavity: Small; the stalk is inserted in it.

Calyx: Large, open.

Basin: Not described in source.

Skin: Pale greenish yellow to yellowish green.

Dots: Green and brown, sprinkled over the surface (Downing).

Flesh and flavor: Flesh white, buttery, sweet; granulated and rich in sugar (Hedrick). Downing finds it "not very juicy or melting"; Hedrick calls it "very melting." Quality "Good" (Downing).

Core and seeds: Not described in source.

Season

Early to last September. Hedrick gives early September; Downing, "Last September."

Uses

Not described in source.

Subtypes / Variants

Not described in source.

Other

Figured in Mas, Pom. Gen. 7:180, fig. 572 (1881), and Leroy, Dict. Pom. 1:299, fig. (1867), as cited by Hedrick.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Beurre Antoine.

Saint Germain Fondant.

Originated in 1822, and was rebaptized in 1849, under name of the present synonym. Tree vigorous.

Fruit medium or above, oblong pyriform, sometimes with a suture one side. Skin pale greenish yellow, sprinkled with green and brown dots. Stalk long, curved, inserted in a small cavity. Calyx large, open. Flesh white, buttery, not very juicy or melting, but sweet. Good. Last September.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Beurré Antoine.

Mas Pom. Gen. 7:180, fig. 572. 1881. 2. Leroy Dict. Pom. 1:299, fig. 1867.

Raised at Lyons, Fr., by M. Nerard, nurseryman, in 1822 from a bed of seeds of White Doyenne.

Fruit about medium size, oblong-obovate-pyriform; color yellowish-green; flesh granulated, very melting, rich in sugar; early Sept.

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

Saint Germain Fondant