Beurre Baud

Pear

Beurre Baud

Origin and History

Attributed to Van Mons. Documented in Mas's Pomologie Générale (1879, vol. 4, p. 1, fig. 193) and Hogg's Fruit Manual (1884, p. 512).

Fruit

Form and Size: Medium to small, obovate.

Skin: Lemon-yellow ground color, thickly mottled with cinnamon-colored russet.

Flesh: Whitish, sometimes veined with yellow; texture fine, buttery, and melting.

Juice and Flavor: Juice abundant and sugary. Flavor agreeable but not remarkable; quality rated as hardly first-rate.

Season

October.

Note on Source Information: This description derives from a historical pomological record. The source provides no information on tree characteristics, core structure, stem/cavity details, storage properties, or culinary uses. Additional period sources would be needed to supplement these identification features.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurre Baud. 1. Mas Pom. Gen. 4:1, fig. 193. 1879. 2. Hogg Fruit Man. 512. 1884.

Attributed to Van Mons. Fruit medium to small, obovate, lemon-yellow, thickly mottled with cinnamon-colored russet; flesh whitish, sometimes veined with yellow, fine, buttery, melting; juice abundant and sugary, agreeable but not a remarkable flavor; hardly first-rate; Oct.

— U.P. Hedrick, The Pears of New York (1921)