Beurre de Fevrier
PearBeurre de Fevrier
Origin/History
A seedling raised by M. Boisbunel at Rouen, France, in 1845 (Hedrick). Downing, writing from Leroy's account, also places the origin at Rouen, classifying it as a superior winter variety. Downing notes he had not fruited it himself and based his description on Leroy. Documented in Annales de Pomologie Belge 7:93 (1859) and Leroy's Dictionnaire de Pomologie 1:361 (1867).
Tree
Not described in source.
Fruit
Size: Medium (Downing); medium to large (Hedrick).
Form: Oblong obtuse pyriform (Downing); oval-pyriform, enlarged toward its summit (Hedrick).
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Greenish yellow, with clear spots of red in the sun (Downing). Green passing into yellow-green on ripening, finely dotted with gray (Hedrick). [Note: the two sources conflict on surface markings — Downing describes red spots in sun exposure, while Hedrick describes fine gray dots with no mention of red.]
Flesh/Flavor: White (Downing); greenish-white (Hedrick). Half fine, melting, slightly granulous (Downing); very fine, very melting, buttery (Hedrick) — the sources disagree on degree of fineness and the presence of granulosity. Juice abundant (Hedrick), juicy (Downing). Flavor sweet with a vinous perfume (Downing); sugary-acid, a little musky, very agreeable (Hedrick). Quality rated first by Hedrick.
Core/Seeds: Not described in source.
Season
January–February (Downing); mid-January to early March (Hedrick).
Uses
Not described in source.
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)Beurre de Fevrier.
This winter Pear originated in Rouen, France, and is classed as a superior variety; we have not fruited it, and give our description from Leroy.
Fruit medium, oblong obtuse pyriform. Skin greenish yellow, with clear spots of red in the sun. Flesh white, half fine, melting, slightly granulous, juicy, sweet with a vinous perfume. January, February.
— U.P. Hedrick, The Pears of New York (1921)Beurre de Fevrier.
- Ann. Pom. Belge 7:93, fig. 1859.
- Leroy Dict. Pom. 1:361, fig. 1867.
A seedling raised by M. Boisbunel at Rouen, Fr., in 1845. Fruit medium to large, oval-pyriform, enlarged toward its summit, green passing into yellow-green on ripening, finely dotted with gray; flesh very fine, greenish-white, very melting, buttery; juice abundant, sugary-acid, a little musky, very agreeable; first; mid-Jan. to early Mar.