Heritage Apple Corps
← All varieties

Beurré Coloma

Pear

Origin/History

Obtained by Count Coloma, probably at Mechlin, Belgium (Hedrick). Known also under the names Beurre du Coloma and Capucine d'Automne Coloma (Downing).

Tree

Trees are good growers (Downing). Not described in source (Hedrick).

Fruit

Size: The two sources disagree: Downing describes the fruit as small to medium; Hedrick describes it as large.

Form: Downing gives the shape as long oval pyriform. Hedrick gives it as oblong-obovate, obtuse, much reduced at both extremities.

Stem: Medium length, inserted without cavity (Downing). Not described in Hedrick.

Cavity: None; stem inserted without cavity (Downing). Not described in Hedrick.

Calyx: Open (Downing). Not described in Hedrick.

Basin: Not described in source.

Skin: Downing describes the color as greenish yellow with a tinge of red in the sun, marked with many green and brown dots. Hedrick describes the skin as thin and tender, at first a lively green, changing to golden-yellow on ripening, and much russeted; no mention of red tinge or dots.

Flesh/Flavor: The sources partially conflict. Downing describes the flesh as whitish yellow, juicy, melting, and slightly astringent, rating the variety Good. Hedrick describes the flesh as white, fine, dense, juicy, and semi-melting, with a gritty center, and a sugary and vinous flavor, rating the variety second quality.

Core/Seeds: Not described in source.

Season

The sources give slightly different windows: Downing places ripening in October; Hedrick places it at the end of September.

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)

Beurre Coloma.

Beurre du Coloma. Capucine d'Automne Coloma.

The trees of this foreign Pear are good growers.

Fruit small to medium, long oval pyriform, greenish yellow, with a tinge of red in the sun, and many green and brown dots. Stalk medium, inserted without cavity. Calyx open. Flesh whitish yellow, juicy, melting, slightly astringent. Good. October.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Beurré Coloma.

  1. Leroy Dict. Pom. 1:339, fig. 1867.
  2. Hogg Fruit Man. 517. 1884.

Obtained by Count Coloma, probably at Mechlin, Bel. Fruit large, oblong-obovate, obtuse, much reduced at both extremities; skin thin and tender, at first a lively green changing to golden-yellow on ripening, much russeted; flesh white, fine, dense; juicy, semi-melting, gritty at center, sugary and vinous flavor; second; end of Sept.

— U.P. Hedrick, The Pears of New York (1921)
Beurre Coloma d'Automne Beurre Coloma d’Automne Beurre Drapier Beurre Drapiez Beurre Picquery Beurre d'Argenson Beurre d'Automne de Coloma Beurre du Coloma Beurre d’Argenson Beurre d’Automne de Coloma Bois-Napoleon Bois-Napoleon (irrig) Capucine d'Automne Coloma Coloma Coloma d'Automne Coloma d’Automne Coloma's Herbst Butter B Colomann Colomann? Coloma’s Herbst Butter B Count Coloma Henkel d'Hiver Henkel d’Hiver (irrig) Herbst Coloma Hurbanis Louise de Prusse Ober Präsident von Puttkammer Picquery Saint-Marc Serrurier d'Automne Serrurier d’ Automne Serrurier d’Automne Tarde en Rapport Urbanist's Seedling Urbaniste Seedling Urbanistes (P. des) Urbanist’s Seedling Vergaline Musquee Urbaniste Amadotte Passe Colmar Stevens Genesee Belle de Thouars Serrurier William Prince Beurre Defais Beurré Daras Beurré Délicat Beurré Knox Fondante Serrurier de Meillot Louis Dupont Louise d'Orleans Piquery