Beurré Aunénière
PearBeurré Aunénière
Origin/History
Origin supposed France (Downing). Generally attributed to Van Mons (Hedrick). Referenced in Field Pear Cult. 277 (1859) and Leroy, Dict. Pom. 1:308, with figure (1867).
Tree
Vigorous and productive. Young wood dull yellowish brown. Not further described in sources.
Fruit
Size and Form: The sources disagree on size: Downing describes the fruit as medium; Hedrick as below medium and often small. Both agree on a pyriform shape, though they differ in character: Downing describes it as roundish oblong pyriform; Hedrick as conic-obtuse-pyriform.
Skin: Downing describes the color as pale yellow with a few traces of russet, sprinkled with brown dots. Hedrick describes it as lemon-yellow, finely dotted with brown-russet, and washed with bright rose on the side exposed to the sun — a detail not mentioned by Downing.
Stem: Stout (Downing). Not further described in Hedrick.
Cavity: Not described in either source.
Calyx: Partially open; segments short, erect (Downing). Not described in Hedrick.
Basin: Not described in either source.
Flesh and Flavor: Both sources describe the flesh as white. The sources diverge in texture: Downing calls it juicy and melting; Hedrick describes it as semi-fine and gritty at the center. On flavor, Downing reports sweet and aromatic; Hedrick reports sufficient juice, sugary, and agreeable. Quality rating also differs: Downing rates it Good; Hedrick rates it second.
Core/Seeds: Not described in either source.
Season
The sources conflict on ripening season. Downing places it at the last of September. Hedrick places it in October and November.
Uses
Not described in sources.
Subtypes/Variants
Not described in sources.
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 Auneniere.
Origin, supposed France. Tree vigorous, productive. Young wood dull yellowish brown.
Fruit medium, roundish oblong pyriform, pale yellow, with a few traces of russet, and sprinkled with brown dots. Stalk stout. Calyx partially open. Segments short, erect. Flesh white, juicy, melting, sweet, aromatic. Good. Last of September.
— U.P. Hedrick, The Pears of New York (1921)Beurré Aunénière.
- Field Pear Cult. 277. 1859. 2. Leroy Dict. Pom. 1:308, fig. 1867. Generally attributed to Van Mons. Fruit below medium and often small, conic-obtuse-pyriform, lemon-yellow, finely dotted with brown-russet, washed with bright rose on the side of the sun; flesh white, semi-fine, gritty at center; juice sufficient, sugary, agreeable; second; Oct. and Nov.