Beurre de Mortefontaine
PearBeurre de Mortefontaine
Origin / History
Obtained from seed about 1804 by M. Lefevre, a Frenchman. Probably identical with Beurré Lefèvre, although slight differences appear in the descriptions.
Tree
Not described in source.
Fruit
Size: Large, often very large.
Form: Globular-turbinate or spherical, generally irregular.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Rough, bronze, with brick-red stains on the cheek next the sun.
Dots: Large, scaly, gray, sprinkled over the surface.
Flesh and flavor: Flesh greenish-white, coarse, semi-breaking, doughy, very gritty around the core. Juice deficient, acidulous, vinous. Third for dessert, second for kitchen.
Core and seeds: Not described in source.
Season
End of August and early September.
Uses
Third in quality for dessert, second for kitchen.
Subtypes / Variants
Not described in source.
Other
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)Beurre de Mortefontaine.
- Leroy Dict. Pom. 1:399, fig. 1867. Beurre Beaumont.
- Hovey Fr. Am. 2:89. 1851.
Obtained from seed about 1804 by M. Lefevre, a Frenchman. It is quite probable that this is identical with Beurré Lefèvre, although slight differences appear in the descriptions. Fruit large, often very large, globular-turbinate or spherical, generally irregular; skin rough, bronze, sprinkled with large, scaly dots of gray, and with brick-red stains on the cheek next the sun; flesh greenish-white, coarse, semi-breaking, doughy, very gritty around the core; juice deficient, acidulous, vinous; third for dessert, second for kitchen; end of Aug. and early Sept.