Beurré de Ranée
PearBeurré de Ranée
Origin and History
Obtained from seed by Abbé Hardenpont at Mons, Belgium; the first fruiting of the parent tree was in 1762. Also known historically as Bon-Chrétien de Ranée.
Tree
Not described in source.
Fruit
Size: Medium to large.
Form and Structure: Oblong-ovate, rounded at the stalk, usually ventriculous and bossed.
Skin: Very rough, dark green, bronzed, dotted and mottled with gray.
Flesh and Flavor: Greenish-white, semi-fine, sometimes coarse, semi-melting, very juicy. Always a little astringent but aromatic and vinous. Quality rating: first.
Cavity, Calyx, Basin, Stem, Core, and Seeds: Not described in source.
Season
February to May.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Other
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921). References: Annales de Pomologie Belge 3:45 (1855); Hogg, Fruit Manual, 526 (1884); Pomologie de la France 3: No. 107, Pl. 107 (1865).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurré de Ranée.
- Ann. Pom. Belge 3:45. 1855.
- Hogg Fruit Man. 526. 1884. Bon-Chrétien de Ranée.
- Pom. France 3: No. 107, Pl. 107. 1865.
Obtained from seed by Abbé Hardenpont at Mons, Bel.; the first fruiting of the parent tree was in 1762. Fruit medium to large; oblong-ovate, rounded at the stalk, usually ventriculous and bossed; skin very rough, dark green, bronzed, dotted and mottled with gray; flesh greenish-white, semi-fine, sometimes coarse, semi-melting, very juicy, always a little astringent but aromatic and vinous; first; Feb. to May.