Beurre de Mortefontaine
PearBeurre de Mortefontaine
Origin and History
Obtained from seed about 1804 by M. Lefevre, a Frenchman. It is quite probable that this variety is identical with Beurré Lefèvre, although slight differences appear in the descriptions.
Tree
Not described in source.
Fruit
Size and Form: 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 and Flavor: Juice deficient, acidulous, vinous.
Stem, Cavity, Calyx, Basin
Not described in source.
Season
End of August and early September.
Uses
Third for dessert, second for kitchen.
Subtypes or Variants
Not described in source.
Other
Source citations: Leroy Dict. Pom. 1:399, fig. 1867; Hovey Fr. Am. 2:89. 1851.
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.