Beurré Bruneau
PearBeurré Bruneau
Origin / History
Raised at la Bourdiniere, in the commune of Chateau Thibaut, France, and first reported about 1830 (Hedrick). Downing believed it was originally figured and described in the Annals of Pomology as Bergamotte Crassane d'Hiver; having received it as Beurre Bruneau, he preferred to continue that name "as the most simple." Hedrick cites figures in Leroy, Dict. Pom. 1:326 (1867); Ann. Pom. Belge 5:11 (1857), under Bergamotte Crassane d'Hiver; and Mas, Le Verger 1:19, fig. 8 (1866-73). Thomas lists it as Crassane d'Hiver. Downing: "It is not a variety of much excellence."
Tree
Hardy and productive (Downing).
Fruit
Size: Medium (Downing, Thomas); above medium (Hedrick).
Form: Short obtuse pyriform (Downing); globular-turbinate, very obtuse and swelled (Hedrick).
Stem: Not described in source.
Cavity: Deeply depressed (Hedrick, "deeply depressed at each end").
Calyx: Not described in source.
Basin: Deeply depressed (Hedrick, "deeply depressed at each end").
Skin: Dull yellow (Downing) to yellow-orange (Hedrick), spotted and shaded with grayish brown (Downing).
Dots: Gray and red-brown (Hedrick).
Flesh and flavor: Flesh white (Downing) or yellowish-white (Hedrick); juicy; half melting (Thomas) or semimelting, rather gritty (Hedrick). Juice abundant, acidulous, sugary, vinous, slightly perfumed, often sour (Hedrick); vinous, a little acid (Downing); high-flavored (Thomas). Downing rates it "Good"; Hedrick, "second."
Core and seeds: Not described in source.
Season
Winter, November to February. Downing gives November, December.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Bruneau.
Crassane d'Hiver de Bruneau. De Saint Herblain. Bergamotte Crassane d'Hiver. Crassane Bruneau. Crassane d'Hiver. Bergamotte Crassane de Bruneau.
This variety, we believe, was originally figured and described in the Annals of Pomology as Bergamotte Crassane d'Hiver, but having received it as Beurre Bruneau, we prefer to continue that name as the most simple. It is not a variety of much excellence, although the tree is hardy and productive.
Fruit medium, short obtuse pyriform, dull yellow, spotted and shaded with grayish brown. Flesh white, juicy, vinous a little acid. Good. November, December.
— John J. Thomas, The American Fruit Culturist (1903)Crassane d'Hiver. Medium, half melting, high-flavored. Winter.
— U.P. Hedrick, The Pears of New York (1921)Beurré Bruneau.
- Leroy Dict. Pom. 1:326, fig. 1867.
- Ann. Pom. Belge 5:11, fig. 1857. Bergamotte Crassane d'Hiver.
- Mas Le Verger. 1:19, fig. 8. 1866-73.
Raised at la Bourdiniere, in the commune of Chateau Thibaut, Fr., first reported about 1830. Fruit above medium, globular-turbinate, very obtuse and swelled, deeply depressed at each end, yellow-orange, dotted with gray and red-brown; flesh yellowish-white, semimelting, rather gritty; juice abundant, acidulous, sugary, vinous, slightly perfumed, often sour; second; Nov. to Feb.