Beurre de Ghelin
PearBeurre de Ghelin
Origin/History
Raised by M. Fontaine de Ghelin near Mons, Belgium, in 1858 (Hedrick). Listed in Leroy, Dict. Pom. 1:367, with figure, 1867; and Hogg, Fruit Man. 520, 1884. Downing records it under the alternate name Beurre Fromentel.
Tree
Vigorous and productive (Downing). Not further described in sources.
Fruit
Size: Large.
Form: The two sources give somewhat differing characterizations of the shape. Downing describes the fruit as "very irregular in its outline, often roundish oblong oval." Hedrick describes it as "globular-ovate, irregular in form and bossed."
Stem: Short (Downing). Not described by Hedrick.
Cavity: Irregular (Downing). Not described by Hedrick.
Calyx: Not described in sources.
Basin: Not described in sources.
Skin: The two sources differ on the degree of russet. Downing describes the color as yellowish "with some few marblings of russet." Hedrick describes it as pale yellow, "much covered with fawn-russet, especially on the sun-exposed side."
Flesh/Flavor: Downing: "yellowish white, half fine, juicy, sweet, agreeable." Hedrick: flesh yellowish, melting; juice most abundant, with a rich and delicious perfume. Hedrick rates it first quality.
Core/Seeds: Not described in sources.
Season
October to December.
Uses
Not described in sources.
Subtypes/Variants
Not described in sources.
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 Ghelin.
Beurre Fromentel.
Raised by M. Fontaine de Ghelin, near Mons, Belgium. Tree vigorous, productive.
Fruit large, very irregular in its outline, often roundish oblong oval, yellowish, with some few marblings of russet. Stalk short. Cavity irregular. Flesh yellowish white, half fine, juicy, sweet, agreeable. October, December. (Leroy.)
— U.P. Hedrick, The Pears of New York (1921)Beurre de Ghelin.
- Leroy Dict. Pom. 1:367, fig. 1867.
- Hogg Fruit Man. 520. 1884.
Raised by M. Fontaine de Ghelin, Mons, Bel., in 1858.
Fruit large, globular-ovate irregular in form and bossed, pale yellow, much covered with fawn-russet; especially on the sun-exposed side; flesh yellowish, melting; juice most abundant, with a rich and delicious perfume; first; Oct. to Dec.