Beurré de Stuttgardt
PearBeurré de Stuttgardt
Origin & History
Obtained from seed at Stuttgart, Württemberg, Germany in 1863. First described in Leroy's Dictionnaire de Pomologie (1867).
Tree
Not described in source.
Fruit
Size & Form Medium, long-ovoid, obtuse.
Skin Yellow-ochre ground color, sown with points of gray-russet and some brownish patches. Generally colored with pale rose on the side exposed to the sun.
Cavity, Calyx & Basin Not described in source.
Flesh & Flavor Yellowish-white, fine-textured, melting, juicy, sugary, vinous. Possesses an extremely delicate flavor.
Core & Seeds Not described in source.
Season
September (first ripe).
Uses & Quality
Rated "first" — highest quality designation for dessert use.
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)Beurré de Stuttgardt.
i. Leroy Dict. Pom. 1:430, fig. 1867.
Obtained from seed at Stuttgart, Wurttemberg, Ger., in 1863.
Fruit medium, long-ovoid, obtuse, yellow-ochre, sown with points of gray-russet and some brownish patches, generally colored with pale rose on the side exposed to the sun; flesh yellowish-white, fine, melting, juicy, sugary, vinous, possessing an extremely delicate flavor; first; Sept.