Beurré Bruneau
PearBeurré Bruneau
Origin / History
Raised at la Bourdinière, in the commune of Château Thibaut, France; first reported about 1830 (Hedrick). The variety was originally figured and described in the Annals of Pomology under the name Bergamotte Crassane d'Hiver; Downing notes that having received it as Beurré Bruneau, he preferred to continue that name as the most simple. Downing considers it not a variety of much excellence, though the tree is hardy and productive.
Tree
Hardy and productive (Downing). Not described further in sources.
Fruit
Size: Downing describes the fruit as medium; Hedrick describes it as above medium.
Form: Downing: short obtuse pyriform. Hedrick: globular-turbinate, very obtuse and swelled, deeply depressed at each end.
Stem: Not described in sources.
Cavity: Not described in sources.
Calyx: Not described in sources.
Basin: Not described in sources.
Skin: Downing: dull yellow, spotted and shaded with grayish brown. Hedrick: yellow-orange, dotted with gray and red-brown.
Flesh / Flavor: Downing describes the flesh as white, juicy, vinous, and a little acid, rating the variety Good. Hedrick describes the flesh as yellowish-white, semimelting, and rather gritty, with juice abundant, acidulous, sugary, vinous, slightly perfumed, and often sour; rated second quality.
Core / Seeds: Not described in sources.
Season
Downing: November–December. Hedrick: November to February.
Uses
Not described in sources.
Subtypes / Variants
Not described in sources.
Other
Not described in sources.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— 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.
— 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.