Beurre Brettonneau

Pear

Beurre Brettonneau

Origin/History

Foreign origin. (Rivers, in Hort.)

Tree

Very hardy. Wood is thorny. Does not succeed on Quince rootstock; very fine on Pear rootstock.

Fruit

Size and Form: Large, obovate obtuse pyriform.

Skin: Yellow, dotted with russet.

Flesh and Flavor: Melting, juicy, sugary.

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Core and Seeds: Not described in source.

Season

February to April.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Elliott, The Western Fruit Book (1865)

View original book sources (1)

Beurre Brettonneau. Beurre Bretonneau. Foreign. Does not succeed on the Quince ; very fine on Pear ; very hardy, thorny wood. Fruit, large, obovate obtuse pyriform, yellow, dotted with russet ; flesh, melting, juicy, sugary. February to April. (Rivers, in Hort.)

— F.R. Elliott, The Western Fruit Book (1865)

Beurre Bretonneau Beurré Bretonneau