Beurre Beaulieu

Beurre Beaulieu

Origin/History

Of foreign (European) origin, as noted by Elliott. Downing's 1869 edition is cited by Hedrick as the primary American pomological reference for this variety.

Tree

Not described in source.

Fruit

Size: Downing gives the size as medium; Elliott describes it as above medium.

Form: Downing and Hedrick agree on a roundish to globular-pyriform shape. Elliott describes it as obovate pyriform, suggesting a form wider toward the apex — somewhat at variance with the rounder outline indicated by the other two authorities.

Stem: Short (Downing, Elliott). Downing adds that it is inclined. Elliott specifies the stem is stout.

Cavity: Downing explicitly notes there is no cavity at the stalk insertion. Elliott does not address this point.

Calyx: Open (Downing, Elliott).

Basin: Shallow (Downing, Elliott).

Skin: Downing and Hedrick describe the ground color as greenish yellow, with Downing noting it is mostly covered with russet and Hedrick characterizing it as very much russeted. Elliott gives the ground color simply as yellow, with russet appearing as spots and blotches — suggesting less complete russet coverage than the other two accounts indicate.

Flesh and Flavor: Whitish (Downing, Hedrick; Elliott gives white). Downing and Hedrick agree the texture is somewhat coarse (Downing: "somewhat coarse"; Hedrick: "rather coarse"), buttery, and melting. Downing and Hedrick further concur on a vinous character, with Downing specifying the flavor as brisk and vinous. Downing compares the eating quality favorably to the Brown Beurré. All three sources rate the quality as good. Elliott characterizes the flesh as juicy but provides no further flavor detail.

Core/Seeds: Not described in source.

Season

October (all three sources).

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Downing notes a flavor resemblance to the Brown Beurré.