Beurré Bretonneau
PearBeurré Bretonneau
Origin/History
Raised by Major Esperen, Mechlin, Belgium (Hedrick). Referenced in Leroy, Dict. Pom. 1:322, fig. (1867) and Hogg, Fruit Man. 515 (1884).
Tree
Not described in source.
Fruit
Size: Large (both sources agree).
Form: Obovate-obtuse-pyriform (Hedrick).
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Greenish-yellow, much covered with brownish-russet, and washed with carmine on the side next the sun (Hedrick).
Flesh and Flavor: Flesh yellowish-white, semi-fine, semi-melting, juicy, acid, sweet, vinous, slightly perfumed (Hedrick). Desportes describes the flesh as melting, high flavored, and excellent. The two sources conflict on quality assessment: Desportes considers it a fine winter variety of excellent quality, while Hedrick rates it as generally second rather than first, with quality variable according to locality.
Core/Seeds: Not described in source.
Season
The two sources conflict significantly on ripening season. Desportes (1856) gives December or January. Hedrick (1921) gives March to May.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— B. Desportes, The Horticulturist (1856)Beurre Bretonneau. — A large handsome fruit, ripening in December or January. The flesh is melting, high flavored and excellent, promising to add another fine sort to the winter varieties.
— U.P. Hedrick, The Pears of New York (1921)Beurré Bretonneau.
- Leroy Dict. Pom. 1:322, fig. 1867.
- Hogg Fruit Man. 515. 1884.
Raised by Major Esperen, Mechlin, Bel. Fruit large, obovate-obtuse-pyriform, greenish-yellow much covered with brownish-russet and washed with carmine on the side next the sun; flesh yellowish-white, semi-fine, semi-melting, juicy, acid, sweet, vinous, slightly perfumed; quality variable according to locality, but generally second rather than first; March to May.