Beurre de Paimpol
PearBeurre de Paimpol
Origin & History
Beurré de Paimpol was discovered as a wilding in the commune of Ploubazlanec, Côtes-du-Nord, France, in 1825.
Fruit
Size and Form Medium-sized fruit, obtuse-pyriform in shape (the pear form inverted, with widest section toward the base), ventriculous (bulging at the sides), with regular contour.
Skin Rough and thick in texture. Grass-green in color. Surface sprinkled with numerous gray-russet dots, with particular concentration of dotting around the stem.
Flesh White in color. Semi-fine texture. Breaking (tender when ripe). Granular in structure, particularly around the center. Juicy throughout. Sweet (saccharine) with vinous (wine-like) character. Flavor is agreeable.
Season September
Quality Classification Second-class dessert pear.
Source: U.P. Hedrick, The Pears of New York (1921), citing Leroy Dict. Pom. (1867) and Downing Fr. Trees Am. (1869)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurre de Paimpol.
- Leroy Dict. Pom. 1:407, fig. 1867.
- Downing Fr. Trees Am. 695. 1869.
Beurré de Paimpol was a wilding found in the commune of Ploubazlanec, Côtes-du-Nord, Fr., in 1825. Fruit medium, obtuse-pyriform, ventriculous, regular in contour; skin rough, thick, grass-green, sprinkled with numerous gray-russet dots especially around the stem; flesh white, semi-fine, breaking, granular around the center, juicy, saccharine, vinous, with an agreeable flavor; second; Sept.