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). The variety was rebaptized in 1849 under the name of its present synonym, Saint Germain Fondant (Downing). Early pomological references include Mas, Pom. Gen. 7:180, fig. 572 (1881) and Leroy, Dict. Pom. 1:299, fig. (1867).

Tree

Vigorous (Downing). Not described further in sources.

Fruit

Size and Form: Medium or above (Downing); about medium size (Hedrick). Oblong pyriform (Downing); oblong-obovate-pyriform (Hedrick). Sometimes with a suture on one side (Downing).

Stem: Long, curved, inserted in a small cavity (Downing).

Cavity: Small (Downing).

Calyx: Large, open (Downing).

Basin: Not described in source.

Skin: Pale greenish yellow, sprinkled with green and brown dots (Downing). Hedrick describes the color as yellowish-green.

Flesh/Flavor: White (Downing). The sources conflict on texture: Downing describes the flesh as buttery, not very juicy or melting, but sweet; Hedrick describes it as granulated, very melting, and rich in sugar.

Core/Seeds: Not described in source.

Season

The sources conflict slightly: Downing places it in late September; Hedrick places it in early September.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Quality rated Good (Downing).

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