Beurré Bymont

Origin and History

Of foreign origin. First described by Elliott in 1859 as a new variety, noting it in Elliott's Fruit Book (1859), vol. 363. The variety appears to have been introduced to North America in the mid-19th century.

Fruit

Size: Above medium.

Form: Obovate-truncate (inverted egg-shaped with a flattened or truncated apex).

Skin: Russety (covered with russet — rough, brownish-bronze discoloration or netting).

Flesh: Juicy, sweet, and perfumed.

Quality: Said to be very good to best.

Season and Storage

October to December (autumn to early winter).

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Source: U.P. Hedrick, The Pears of New York (1921).

NOTE: This is a sparse historical entry. Hedrick's original description lacks detailed information on tree habit, calyx formation, cavity structure, flesh color, core characteristics, and specific flavor notes that would aid modern identification. The variety is recorded but appears to have been relatively minor in American pomology by the early 20th century. Cross-reference with Elliott's 1859 original would provide additional detail.