Beurré Blanc de Nantes
PearBeurré Blanc de Nantes
Origin and History
According to Prevost (writing in 1845), this pear probably originated in Brittany or Anjou, though the circumstances of its introduction and development are not documented in available sources.
Fruit
Size and Form: Below medium. Form turbinate-ovate to turbinate-spherical.
Skin: Yellowish-green ground color, dotted with gray, mottled with fawn. Occasionally slightly colored with tender rose on the side next the sun.
Flesh: Yellowish-white, coarse, gritty, semi-melting.
Flavor and Juice: Juice rather deficient. Flavor saccharine but wanting in character and generally acid.
Quality: Third rate.
Season
August and September.
Sources:
- Leroy, Dictionnaire de Pomologie, 1:317, fig. 1867
- Mas, Pomologie Générale, 6:31, fig. 409, 1880
- Hedrick, U.P. The Pears of New York (1921)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurré Blanc de Nantes.
- Leroy Dict. Pom. 1:317, fig. 1867. 2. Mas Pom. Gen. 6:31, fig. 409. 1880.
According to Prevost, writing of this pear in 1845, it probably came from Brittany or Anjou. Fruit below medium, turbinate-ovate or turbinate-spherical, yellowish-green, dotted with gray, mottled with fawn, and occasionally slightly colored with tender rose on the side next the sun; flesh yellowish-white, coarse, gritty, semi-melting; juice rather deficient, saccharine, but wanting in flavor and generally acid; third; Aug. and Sept.