Beurré de l'Assomption
PearOrigin and History
Obtained by M. Ruillie de Beauchamp of Goupillere, Nantes, France, from cions of a pear raised by an amateur. The grafts bore fruit in 1863. J. J. Thomas wrote briefly of it in the American Fruit Culturist in 1885.
Tree
Not described in source.
Fruit
Size and Form
Very large; pyramidal-obtuse but rather variable, undulating, and bossed.
Skin
Lemon-yellow, dotted and streaked with russet.
Flesh and Flavor
White, semi-fine, melting, and juicy. Slightly gritty around the core. Juice abundant, saccharine, acidulous, vinous, and delicately perfumed. Regarded as first quality in France but rather disappointing in England.
Season
August.
Uses
Not described in source.
Subtypes and 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 l'Assomption.
- Leroy Dict. Pom. 1:303, figs. 1867. 2. Pom. France 4: No. 166, Pl. 166. 1867.
M. Ruillie de Beauchamp, Goupillere, Nantes, Fr., obtained cions of a pear raised by an amateur. These grafts gave fruit in 1863. J. J. Thomas wrote briefly of it in the American Fruit Culturist in 1885. Fruit very large, pyramidal-obtuse, but rather variable, undulating and bossed, lemon-yellow, dotted and streaked with russet; flesh white, semi-fine, melting, juicy, slightly gritty around the core; juice abundant, saccharine, acidulous, vinous and delicately perfumed; first in France, rather disappointing in England; Aug.