Beurre de Waterloo

Pear

Beurre de Waterloo

Description

Source: B. Desportes, The Horticulturist (1856)

Fruit

Size: Large — 3 inches high by 2¼ inches in diameter.

Form: Obovate, obtuse pyriform.

Stem: Set without much depression, on one side.

Calyx: Open, positioned in a shallow furrowed basin.

Skin: Dull green, rough in texture, covered with coarse russet traces and points.

Flesh: Melting and juicy.

Flavor: Sprightly saccharine, pleasant.

Season

Middle of October.

Note: This source provides limited information. Tree characteristics (growth habit, vigor, bearing habit), origin and history, uses, and core structure are not described in the available text.

Book Sources

Described in 1 period pomological work

The Horticulturist (1855)

View original book sources (1)

Beurre de Waterloo. — Size — large, three inches high by two and a quarter in diameter. Form — obovate, obtuse pyriform. Stem — set without much depression, on one side. Calyx — open, in shallow furrowed basin. Color — dull green, skin rough, covered with coarse russet traces and points. Flesh — melting and juicy. Flavor — sprightly saccharine, pleasant. Season — Middle of October.

— B. Desportes, The Horticulturist (1856)

Beurre Charneuse Beurre des Charneuses Charneu (P. de) Delices des Charneuses Desiree Fondante Charneuse Fondante de Charneux Fondante des Carmes Fondante des Charneuses Fondante des Charneux Jamin Köstliche von Charneu La Merveille de Charneu Legipont Schönlin's Birne Schönlin’s Birne Duc de Brabant Beurré Haffner Desiree Van Mons Doyenne Robin Maria Stuart Haffner Butterbirne Waterloo