Beurré Bronze
PearBeurré Bronze
Origin / History
Raised by Van Mons at Louvain and published by him in 1823 under the number 328. Received in Germany soon after and named Beurré Bronze.
Tree
Not described in source.
Fruit
Size: Medium to small.
Form: Ovate.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Greenish-bronze, marbled with bright green on the shady side and entirely bronzed on the side exposed to the sun.
Dots: Russet dots on the side exposed to the sun.
Flesh and flavor: Flesh firm, juicy, sugary and aromatic. Quality first.
Core and seeds: Not described in source.
Season
End of October.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurré Bronze,
- Mas Le Verger 5:Pt. 1, 57, fig. 27. 1866-73.
- Leroy Dict. Pom. 1:324, figs. 1867.
Raised by Van Mons at Louvain and published by him in 1823 under the number 328. It was received in Germany soon after and named Beurré Bronze. Fruit medium to small, ovate, greenish-bronze, marbled with bright green on the shady side and entirely bronzed and dotted with russet on the side exposed to the sun; flesh firm, juicy, sugary and aromatic; first; end of Oct.