Beurré de Coit

Pear

Beurré de Coit

Origin/History: Originated with Colonel Coit, near Cleveland, Ohio.

Tree: Not described in source.

Fruit:

Size and Form: Medium, obtuse-pyriform.

Skin: Dull green, sprinkled with numerous large brown points.

Flesh: Semi-fine, whitish, veined with yellow.

Flavor: Buttery, melting, rich in sugary water, vinous and perfumed. Quality rated as good.

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

Season: September.

Uses: Not described in source.

Subtypes/Variants: Not described in source.

Sources:

Hedrick, U.P. The Pears of New York. New York State Agricultural Experiment Station, 1921. p. 722.
Mas, A. Le Verger. Vol. 2, 1866–73. Fig. 120, p. 243.
Downing, A.J. Fruits and Fruit Trees of America. 1869. p. 722.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurré de Coit.

Mas Le Verger 2:243, fig. 120. 1866-73. 2. Downing Fr. Trees Am. 722. 1869.

Originated with Colonel Coit, near Cleveland, Ohio. Fruit medium, obtuse-pyriform, dull green, sprinkled with numerous large brown points; flesh semi-fine, whitish, veined with yellow, buttery, melting, rich in sugary water, vinous and perfumed; good; Sept.

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

Coit's Butter B Coit’s Butter B