Beurre Bennert
PearBeurre Bennert
Origin / History
Obtained from the seed beds of Van Mons at Louvain, Belgium, subsequent to his death in 1842; it first bore fruit in 1846. (Hedrick, citing Ann. Pom. Belge 5:19, fig. 1857, and Leroy Dict. Pom. 1:315, fig. 1867.) Downing notes only that it is from Belgium.
Tree
Not described in source.
Fruit
Size and Form: The two sources disagree on size: Downing calls the fruit small; Hedrick describes it as medium. Both agree on a pyriform character, though Downing describes the form as roundish oblate pyriform, while Hedrick describes it as globular-obtuse-pyriform with uneven sides.
Stem: Long and slender (Downing).
Cavity: Not described in source.
Calyx: Open (Downing).
Basin: Not described in source.
Skin: The base color is pale yellow (Downing) to golden-yellow (Hedrick). Downing describes the surface as sometimes shaded and mottled with fawn and crimson on the sun-exposed side, and often netted and patched with russet. Hedrick describes it as striped, veined, and stained with fawn, dotted with fawn around the stem, and washed with reddish-brown on the side next the sun.
Flesh and Flavor: Flesh color is reported as whitish or light rose (Downing) or white (Hedrick). Both sources agree the flesh is melting and juicy, but disagree on texture and flavor character: Downing finds it a little coarse, sweet, and perfumed; Hedrick describes it as fine, with abundant juice that is acid and vinous, with a delicate aroma. Hedrick notes gritty concretions around the core.
Core / Seeds: Gritty concretions present around the core (Hedrick).
Season
Downing places the season in November and December. Hedrick gives December to February. The sources thus agree on December but disagree on the range, with Downing's season earlier and Hedrick's extending later into winter.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Quality rated Good by Downing; rated first by Hedrick.
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 Bennert.
From Belgium.
Fruit small, roundish oblate pyriform, pale yellow, sometimes shaded and mottled with fawn and crimson in the sun, and often netted and patched with russet. Stalk long, slender. Calyx open. Flesh whitish or light rose color, juicy, melting, a little coarse, sweet, perfumed. Good. November, December.
— U.P. Hedrick, The Pears of New York (1921)Beurre Bennert.
- Ann. Pom. Belge 5:19, fig. 1857. 2. Leroy Dict. Pom. 1:315, fig. 1867.
Obtained from the seed beds of Van Mons at Louvain subsequent to his death in 1842. It first bore fruit in 1846. Fruit medium, globular-obtuse-pyriform, sides uneven; color golden-yellow, striped, veined and stained with fawn, dotted with fawn around the stem and washed with reddish-brown on the side next the sun; flesh white, fine, melting, containing gritty concretions around the core; juice abundant, acid, vinous, with delicate aroma; first, Dec. to Feb.