Beurre Baltet Pere
PearBeurre Baltet Pere
Origin/History Obtained by Baltet Brothers, Troyes, France, about 1865.
Tree Not described in source.
Fruit Large, turbinate form. Skin yellowish-green. Flesh very fine, melting, juicy and richly flavored. The source notes: "there are few pears of better quality."
Cavity, calyx, basin, surface details, stem, core, and seeds not described in source.
Season October and November.
Uses Not explicitly described in source.
Subtypes/Variants Not described in source.
Other Not described in source.
Book Sources
Described in 1 period pomological work
Nursery Catalog Sources
Found in 2 catalogs (1900–1911) from England
- George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1900
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurre Baltet Pere.
- Guide Prat. 109. 1876. 2. Mas Pom. Gen. 7:47, fig. 504. 1881. 3. Garden 52:356, 397. 1897. Baltet Senior. 4. Mathieu Nom. Pom. 171. 1889.
Obtained by Baltet Brothers, Troyes, Fr., about 1865. Fruit large, turbinate, yellowish-green; flesh very fine, melting, juicy and richly flavored; first, "there are few pears of better quality." (Gard. 52:356.) Oct. and Nov.