Beurré Chatenay
PearBeurré Chatenay
Origin/History
A French pear raised in the commune of Doué-la-Fontaine, Maine-et-Loire, by Pierre Chatenay in 1846 (Hedrick). Downing describes it as too small for commercial profit, though very good in quality.
Reference: Leroy, Dict. Pom. 1:334, fig. 1867 (Hedrick).
Tree
Not described in source.
Fruit
Size: Small (both sources agree).
Form: Downing describes the form as varying from obovate to ovate pyriform. Hedrick describes it as ovate, bossed and contorted.
Stem: Stalk rather short (Downing).
Cavity: Not described in source.
Calyx: Partially open (Downing).
Basin: Not described in source.
Skin: Downing describes the skin as pale yellow, netted and patched with russet, with occasionally a red cheek on the sun-exposed side. Hedrick describes it as yellowish-green, washed with bright red on the side exposed to the sun.
Flesh/Flavor: Flesh white, semi-fine (both sources; Downing: "half fine"; Hedrick: "semi-fine"), juicy (both sources), melting (Hedrick). Downing describes the flavor as sweet and vinous; Hedrick describes it as sugary and highly perfumed. Rated first quality (Hedrick).
Core/Seeds: Not described in source.
Season
Downing gives the season as October. Hedrick gives November.
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)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Chatenay.
A French Pear, too small for profit, but very good in quality.
Fruit small, varying in form from obovate to ovate pyriform, pale yellow, netted and patched with russet, occasionally a red cheek in the sun. Stalk rather short. Calyx partially open. Flesh white, half fine, juicy, sweet, vinous. October.
— U.P. Hedrick, The Pears of New York (1921)Beurré Chatenay. i. Leroy Dict. Pom. 1:334, fig. 1867. A French pear raised in the commune of Doué-la-Fontaine, Maine-et-Loire, by Pierre Chatenay in 1846. Fruit small, ovate, bossed and contorted, yellowish-green, washed with bright red on the side exposed to the sun; flesh white, semi-fine, melting, juicy, sugary, highly perfumed; first; Nov.