Beurré Colmar
PearBeurré Colmar
Origin/History
Raised in Belgium by Van Mons before 1823. It is one of Dr. Van Mons' seedlings and is quite distinct from the Autumn Colmar. Known in France as the Beurré d'Enghien.
Tree
Not described in source.
Fruit
Size: Downing describes the fruit as medium; Hedrick describes it as large.
Form: Hedrick describes the fruit as ovate, bossed, irregular, and obtuse at both ends. Downing describes it as oval obovate and regularly formed — in direct contrast to Hedrick's characterization of it as bossed and irregular.
Stem: About an inch long (Downing). Not described by Hedrick.
Cavity: Not described in source.
Calyx: Expanded, set in a very shallow, narrow, irregular basin (Downing). Not described by Hedrick.
Basin: Very shallow, narrow, and irregular (Downing). Not described by Hedrick.
Skin: Smooth. Downing describes the ground color as pale green, becoming yellowish at maturity, with a blush on the side next the sun, and thickly sprinkled with dots. Hedrick describes the skin as yellow, dotted with brown and fawn, with a tinge of orange-red on the side next the sun.
Flesh/Flavor: Flesh white. Slightly crisp at first, but becoming very juicy and melting (Downing); Hedrick concurs: crisp, melting, and juicy, with some grit around the core. Juice abundant, sugary, and slightly perfumed. A dessert pear of first quality (Hedrick). Downing rates it Good.
Core/Seeds: Some grit around the core (Hedrick). Seeds not described in source.
Season
October (Downing). Mid-October to December (Hedrick).
Uses
A dessert pear (Hedrick).
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 Colmar.
Beurre Colmar d'Automne. Beurre d'Enghien of France.
It is one of Dr. Van Mons' seedlings, and is quite distinct from the Autumn Colmar.
Fruit of medium size, oval obovate, regularly formed. Skin smooth, pale green, becoming yellowish at maturity, with a blush next the sun, and thickly sprinkled with dots. Stalk an inch long. Calyx expanded, and set in a very shallow, narrow, irregular basin. Flesh very white, slightly crisp at first, but becoming very juicy and melting, with a slightly perfumed flavor. Good. October.
— U.P. Hedrick, The Pears of New York (1921)Beurré Colmar.
- Ann. Pom. Belge 1:67, fig. 1853.
- Hogg Fruit Man. 517. 1884. Beurré d'Enghien.
- Mas Pom. Gen. 7:23, fig. 492. 1881.
Raised in Belgium by Van Mons before 1823. Fruit large, ovate, bossed, irregular, obtuse at both ends, smooth, yellow, dotted with brown and fawn, with a tinge of orange-red on the side next the sun; flesh white, crisp, melting, juicy, some grit around the core; juice abundant, sugary, slightly perfumed; a dessert pear of first quality; mid-Oct. to Dec.