Beurré d'Avoine
PearBeurré d'Avoine
Origin/History
Raised by M. Tuerlinckx of Mechlin, Belgium. A variety of comparatively recent introduction from Belgium (Downing). The date of first fruiting is not known with certainty but was probably about 1849 (Hedrick). Documented in Leroy, Dict. Pom. 1:309, fig. (1867) and Mas, Pom. Gen. 5:183, fig. 380 (1880).
Tree
Not described in source.
Fruit
Size and Form: Downing describes the fruit as medium in size and obovate in form. Hedrick describes it as medium to rather large, oblong-cylindrical, irregular, and flattened at the base — a notably different shape from the obovate form given by Downing.
Stem: Medium (Downing).
Cavity: Not described in source.
Calyx: Closed (Downing).
Basin: Not described in source.
Skin: Greenish yellow (both sources agree on ground color). Downing additionally notes a few patches and nettings of russet, along with some russet dots. Hedrick describes the surface as dotted with minute brown points, without mention of russet patches or nettings.
Flesh and Flavor: Both sources agree the flesh is white (Downing: whitish) and very juicy. The texture is described differently: Downing calls it melting and sweet and pleasant, rating the fruit Good to very good as a dessert fruit. Hedrick describes the flesh as coarse and generally gritty, though very juicy and sugary, rating it second as a dessert fruit but first for stewing.
Core/Seeds: Not described in source.
Season
October (Downing). Hedrick does not give a ripening date.
Uses
Downing rates it Good to very good for dessert. Hedrick rates it second quality for dessert but first quality for stewing.
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)Beurré d'Avoine.
A variety of comparatively recent introduction from Belgium.
Fruit medium, obovate. Skin greenish yellow, with a few patches and nettings of russet, and some russet dots. Stalk medium. Calyx closed. Flesh whitish, juicy, melting, sweet, and pleasant. Good to very good. October.
— U.P. Hedrick, The Pears of New York (1921)Beurré d'Avoine. i. Leroy Dict. Pom. 1:309, fig. 1867. 2. Mas Pom. Gen. 5:183, fig. 380. 1880. M. Tuerlinckx, Mechlin, Bel., raised this variety. The date of its first fruiting is not known with certainty but it was probably about 1849. Fruit medium to rather large, oblong-cylindrical, irregular, flattened at base; color greenish-yellow, dotted with minute brown points; flesh white, coarse, generally gritty, very juicy, sugary; second as a dessert fruit but first for stewing.