Beurré de Biseau
PearBeurré de Biseau
Origin and History
Raised by A. de Biseau d'Hauteville of Binche, Belgium. Sent to the Royal Horticultural Society of London in 1871, where the Fruit Committee awarded it a First Class Certificate. First published in the Journal of Horticulture, N.S. 22:311 (1872).
Fruit
Size and Form: Above middle size; oblong; unshapely and undulating in outline.
Skin: Entirely covered with a thick coat of smooth, dark cinnamon-brown russet.
Flesh: Yellowish, tender, buttery, and sweet. Flavor rich with excellent bouquet.
Quality: First class.
Season
Mature April and May.
Note: Hedrick's source text does not describe tree characteristics, cavity structure, calyx form, basin detail, or core/seed features. Further sources would be needed for a complete identification guide.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurré de Biseau.
- Jour. Hort. N. S. 22:311, fig. 1872.
Raised by A. de Biseau d'Hauteville, Binche, Bel., and sent by him in 1871 to the Royal Horticultural Society of London where the Fruit Committee awarded it a first class certificate.
Fruit above middle size, oblong, unshapely and undulating in its outline; skin entirely covered with a thick coat of smooth, dark cinnamon-brown russet; flesh yellowish, tender, buttery and sweet with a rich flavor and excellent bouquet; first; Apr. and May.