Beurré d'Avril

Pear

Beurré d'Avril

Origin and History

Raised from seed by Ernest Baltet. Exhibited before the Pomological Society of France at Lyons in March 1909, where it received great praise. Published in Revue Horticole 66 (1911).

Tree

Not described in source.

Fruit

Size: Medium to large.

Form: Globular-obtuse-pyriform.

Skin: Green, changing to yellow on ripening.

Flesh and Flavor: Flesh color of fresh butter, fine and melting, sugary, perfumed, vinous. Quality rated good.

Stem, Cavity, Calyx, Basin, and Core: Not described in source.

Season

March to May.

Uses

Not described in source.

Subtypes and Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurré d'Avril.

Rev. Hort. 66. 1911.

Raised from seed by Ernest Baltet and shown before the Pomological Society of France at Lyons in March, 1909; it received great praise. Fruit medium to large, globular-obtuse-pyriform, green changing to yellow on ripening; flesh color of fresh butter, fine and melting, sugary, perfumed, vinous; good; Mar. to May.

— U.P. Hedrick, The Pears of New York (1921)