Beurré Bymont
PearBeurré Bymont
Origin / History
Of foreign origin. Described by Elliott as "new"; Hedrick dates the Elliott description 1859 (Fruit Book, p. 363).
Tree
Not described in source.
Fruit
Size: Above medium.
Form: Obovate, truncated.
Stem: Rather long, curved, with a slight lip.
Cavity: Not described in source.
Calyx: Small.
Basin: Shallow.
Skin: Russety.
Dots: Not described in source.
Flesh and flavor: Flesh juicy, sweet, perfumed. Quality "very good;" perhaps "best" (Elliott).
Core and seeds: Not described in source.
Season
October to December.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— F.R. Elliott, The Western Fruit Book (1865)Beurre Bymont. Bymont. Above medium, obovate truncated, russety ; stem, rather long, curved, slight lip ; calyx, small ; basin, shallow ; flesh, juicy, sweet, perfumed ; "very good ;" perhaps "best." New ; foreign. October, December.
— U.P. Hedrick, The Pears of New York (1921)Beurré Bymont.
- Elliott Fr. Book 363. 1859.
Of foreign origin; described by Elliott as "new" in 1859. Fruit above medium, obovate-truncate, russety; flesh juicy, sweet, perfumed; said to be very good to best; Oct. to Dec.