Beurré Audusson
Pear
Beurré Audusson (Pear)
Origin & History
Raised from seed by Anne-Pierre Audusson in Angers, France, in 1833 or 1834.
Fruit
Size & Form: Below medium; pyriform, slightly obtuse, even in contour.
Skin: Greenish ground color, sprinkled with large dots of brown; blushed on the side next the sun.
Flesh: Semi-fine, whitish, rather melting; gritty at the center.
Flavor & Juice: Juice sufficient; saccharine with little flavor or perfume.
Season
End of August.
Quality
Third class (according to Hedrick's rating system).
Source Citation: U.P. Hedrick, The Pears of New York (1921); originally described in Leroy, Dict. Pom. 1:305, fig. 1867.
Book Sources
Described in 2 period pomological works
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurré Audusson.
- Leroy Dict. Pom. 1:305, fig. 1867.
Raised from seed by Anne-Pierre Audusson, Angers, Fr., in 1833 or 1834. Fruit below medium, pyriform, slightly obtuse, even in contour, greenish, sprinkled with large dots of brown and blushed on the side next the sun; flesh semi-fine, whitish, rather melting, gritty at the center; juice sufficient, saccharine, having little flavor or perfume; third; end of Aug.