Beurré Bourbon (Pear)

Origin and History

Raised by M. Parigot, a magistrate at Poitiers, France, from a bed sown with various seeds in 1845.

Season

October and November.

Quality

Fruit of first quality.

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Editor's Note

This source provides limited identification data. The Hedrick reference (1921) supplies only the origin, date of raising, and season. It does not include descriptions of:

• Fruit size, form, skin color, texture, or surface features (cavity, calyx, basin, dots)
• Flesh characteristics and flavor profile
• Tree growth habit, vigor, or bearing characteristics
• Leaf or twig descriptions
• Storage and keeping qualities
• Culinary uses

For complete identification details (measurements, shape, color, flesh texture, flavor nuances, tree habit), consult the original 1867 source cited: Leroy, Dict. Pom. 1:322 (Leroy's Pomological Dictionary), which Hedrick references. The Leroy source would contain the detailed botanical and gustatory descriptions necessary for positively identifying an unknown fruit as Beurré Bourbon.