Beurre Beauchamps

Origin/History

Beurre Beauchamps is one of Van Mons' seedlings, attributed by Van Mons in his catalog of 1823 to M. Beauchamp. It appears in Downing's Fruits and Fruit Trees of America (1st ed. 1857, p. 456) and in Mas, Le Verger (6: Pt. 1, 113, fig. 55, 1866–73).

Tree

Vigorous. Young shoots stout, dark dull olive yellow, with many long white specks and patches of whitish gray.

Fruit

Size and Form

The two sources give partially differing accounts of size and form. Downing describes the fruit as medium in size and roundish obovate in shape. Hedrick describes it as medium to large, and globular and bossed in shape.

Stem

Pretty stout, long, and curved. (Downing.)

Cavity

Set in a moderate cavity, sometimes by a lip. (Downing.)

Calyx

Open. (Downing.)

Basin

Rather narrow, abrupt, and uneven. (Downing.)

Skin

Rough, light yellow, slightly netted and patched with russet, and with many brown and crimson dots. (Downing.) Hedrick describes the skin as pale yellow, dotted with fawn, and strongly carmined on the side next the sun.

Flesh and Flavor

Downing describes the flesh as white, juicy, melting, a little buttery, very sweet, gritty, and pleasant, rating the fruit Good. Hedrick describes the flesh as fine, white, and excessively melting, with juice that is sugary, perfumed, and having a buttery flavor, described as delicate and agreeable, rating the fruit first quality.

Core and Seeds

Not described in source.

Season

November. (Both sources agree.)

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Not described in source.