Beurré Bronze
PearBeurré Bronze
Origin/History
Raised by Van Mons at Louvain and published by him in 1823 under the number 328. The variety was received in Germany soon after its publication and given the name Beurré Bronze.
Fruit
Size & Form: Medium to small; ovate.
Skin: Greenish-bronze as base color. On the shady side, marbled with bright green. On the side exposed to the sun, entirely bronzed and dotted with russet.
Flesh & Flavor: Firm, juicy, sugary, and aromatic. Rated as first quality.
Cavity, Basin, Calyx, Stem: Not described in source.
Core & Seeds: Not described in source.
Tree
Not described in source.
Season
End of October.
Uses
Not described in source.
Other
Not described in source.
Sources:
- Mas, Le Verger 5, Pt. 1, 57, fig. 27 (1866–73)
- Leroy, Dict. Pom. 1, 324, figs. (1867)
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.