Beurré de Koninck
PearBeurré de Koninck
Origin/History
Obtained by Van Mons and dedicated to Laurent-Guillaume de Koninck.
Fruit
Form and Size: Small to nearly medium, globular-turbinate or turbinate-obtuse, somewhat bossed.
Skin: Olive-yellow, dotted and mottled with russet; on the sun-exposed side entirely covered with a clear brown wash.
Flesh and Flavor: Greenish-white, semi-fine, melting, watery, generally gritty. Juice abundant, saccharine, vinous, and only slightly perfumed.
Season
October.
Tree
Not described in source.
Uses
Not described in source.
Subtypes/Variants
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 Koninck.
- Mas Le Verger 2:Pt. 2, 97, fig. 145. 1866-73. 2. Leroy Dict. Pom. 1:388, fig. 1867.
Obtained by Van Mons and dedicated to Laurent-Guillaume de Koninck. Fruit small to nearly medium, globular-turbinate, or turbinate-obtuse, somewhat bossed, olive-yellow, dotted and mottled with russet and on the side of the sun entirely covered with a clear brown wash; flesh greenish-white, semi-fine, melting, watery, generally gritty; juice abundant, saccharine, vinous, and only slightly perfumed; Oct.