Beurré de Bruxelles
PearBeurré de Bruxelles
Origin / History
Originated in Brabant, Belgium, and first reported by Louis Noisette, Paris, France, in 1813.
Tree
Not described in source.
Fruit
Size: Above medium.
Form: Very long, bossed, rather obtuse, and always swelled round the calyx.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Rough to the touch, greenish-yellow, washed with rose on the side of the sun.
Dots: Bright brown.
Flesh and flavor: Flesh very white, fine, semi-melting, generally gritty around the core; juice abundant, sugary, acidulous, more or less perfumed, refreshing and very agreeable. Quality first.
Core and seeds: Not described in source.
Season
Beginning of September.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurré de Bruxelles.
- Leroy Dict. Pom. 1:327, fig. 1867.
Originated in Brabant, Bel., and first reported by Louis Noisette, Paris, Fr., in 1813. Fruit above medium, very long, bossed, rather obtuse and always swelled round the calyx; skin rough to the touch, greenish-yellow, dotted with bright brown and washed with rose on the side of the sun; flesh very white, fine, semi-melting, generally gritty around the core; juice abundant, sugary, acidulous, more or less perfumed, refreshing and very agreeable; first; beginning of Sept.