Beurre de Nantes
PearBeurre de Nantes
Origin/History
Raised or found by M. François Maisonneuve at Nantes, France. Hedrick specifies that Maisonneuve found this variety as a wilding and first published it in 1845. Downing describes it as raised by Maisonneuve. It appeared in the Annales de Pomologie Belge (2:17, fig., 1854), Mas Le Verger (2:47, fig. 22, 1866–73), and Leroy Dictionnaire de Pomologie (1:403, fig., 1867).
Tree
Tree very vigorous, upright, healthy, and comes early into bearing (Downing). Young wood olive (Downing). Not further described in Hedrick.
Fruit
Size and Form: The two sources conflict on size and form. Downing describes the fruit as large, elongated pyriform or pyramidal. Hedrick describes it as medium and often larger, oblong, very obtuse, generally bossed and a little contorted, and notes it is very variable in both size and form.
Stem: Rather long and large, inserted by a lip almost without cavity (Downing). Not described in Hedrick.
Cavity: Almost without cavity, owing to the lip insertion of the stalk (Downing). Not described in Hedrick.
Calyx: Large, open (Downing). Not described in Hedrick.
Basin: Broad and furrowed (Downing). Not described in Hedrick.
Skin: Greenish yellow (Downing) / tender green or yellowish-green (Hedrick). Both sources agree on a yellow-green ground color. Dotted with minute dots (Downing); dotted and slightly mottled with fawn (Hedrick). On the sun-exposed side, Downing describes a red cheek; Hedrick notes the red coloring is only sometimes present, qualifying it as dull red on the side next the sun.
Flesh and Flavor: The sources conflict on flavor character. Both agree the flesh is melting. Hedrick adds that it is white, fine, and free from grit, and that juice is sufficient and sugary, but notes it is acidulous and without any pronounced perfume. Downing, by contrast, describes the flesh as juicy, sweet, melting, and pleasantly perfumed. On quality, Downing rates it Very Good; Hedrick rates it second.
Core/Seeds: Not described in either source.
Season
The sources conflict on season. Downing gives October. Hedrick gives early September.
Uses
Not described in either source.
Subtypes/Variants
Not described in either source.
Other
Downing lists alternate names Beurré Nantais and Beurré Blanc de Nantes in the header; these are treated here as historical name context only, as synonyms are tracked separately.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurré de Nantes.
Beurré Nantais. Beurré Blanc de Nantes.
Raised by François Maisonneuve, at Nantes, France. Tree very vigorous, upright, healthy, and comes early into bearing. Young wood olive.
Fruit large, elongated pyriform or pyramidal. Skin greenish yellow, with a red cheek and minute dots. Stalk rather long and large, inserted by a lip almost without cavity. Calyx large, open. Basin broad and furrowed. Flesh juicy, sweet, melting, and pleasantly perfumed. Very good. October.
— U.P. Hedrick, The Pears of New York (1921)Beurre de Nantes
- Ann. Pom. Belge 2:17, fig. 1854. 2. Mas Le Verger 2:47, fig. 22. 1866-73. 3. Leroy Diet. Pom. 1:403, fig. 1867.
M. François Maisonneuve, Nantes, Fr., found this wilding and first published it in 1845. Fruit medium and often larger, oblong, very obtuse, generally bossed and a little contorted; very variable in both size and form; color tender green or yellowish-green, dotted and slightly mottled with fawn and sometimes colored with dull red on the side next the sun; flesh white, fine, melting, free from grit; juice sufficient, sugary, acidulous, without any pronounced perfume; second; early Sept.