Beurré Antoinette
PearBeurré Antoinette
Origin / History
A Belgian pear, originated in 1846 (Downing). A gain of Alexandra Bivort at Geest-Saint-Rémy, Belgium, in 1846 (Hedrick, citing Ann. Pom. Belge 7:61, fig. 1859, and Leroy Dict. Pom. 1:300, fig. 1867).
Tree
Vigorous and productive.
Fruit
Size: Medium, sometimes larger (Hedrick).
Form: Roundish acute pyriform (Downing); oblong-obtuse-pyriform (Hedrick).
Stem: Long, slender, inserted generally with a lip.
Cavity: Not described in source.
Calyx: Open.
Basin: Not described in source.
Skin: Greenish yellow to golden-yellow, slightly netted with russet, mottled with brown, stained with fawn around the stem, and often colored on the side next the sun.
Dots: Thickly sprinkled, russet (Downing); brown (Hedrick).
Flesh and flavor: Yellowish (Downing) or greenish-white (Hedrick); semi-fine, semi-melting, gritty around the core. Juicy, the juice abundant; buttery. Sweet, pleasant, a little perfumed, slightly vinous (Downing); acid, sugary, aromatic (Hedrick). Quality "Good" (Downing); "first" (Hedrick).
Core and seeds: Not described in source.
Season
September into October.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Antoinette.
A Belgian Pear, originated in 1846. Tree vigorous and productive.
Fruit medium, roundish acute pyriform. Skin greenish yellow, slightly netted with russet, and thickly sprinkled with russet dots. Stalk long, slender, inserted generally with a lip. Calyx open. Flesh yellowish, juicy, buttery, sweet, pleasant, a little perfumed. Slightly vinous. Good. September.
— U.P. Hedrick, The Pears of New York (1921)Beurré Antoinette.
- Ann. Pom. Belge 7:61, fig. 1859. 2. Leroy Dict. Pom. 1:300, fig. 1867. A gain of Alexandra Bivort at Geest-Saint-Rémy, Bel., in 1846. Fruit medium, sometimes larger, oblong-obtuse-pyriform; golden-yellow, dotted and mottled with brown, stained with fawn around the stem and often colored on the side next the sun; flesh greenish-white, semi-fine, semi-melting, gritty around the core; juice abundant, acid, sugary, aromatic; first; Oct.