Beurré Derouineau
PearBeurré Derouineau
Origin/History
Raised from seed in 1840 by a gardener named Derouineau near Angers, France. (Hedrick)
Referenced in Leroy, Dict. Pom. 1:348 (with figure), 1867, and Hogg, Fruit Manual, p. 518, 1884. (Hedrick)
Tree
Not described in source.
Fruit
Size and Form: Small, obovate.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Rough to the touch, bronze in color, brightening somewhat on the shady side and turning to yellow. (Hedrick) Downing describes the color as yellowish, sprinkled with russet patches.
Flesh/Flavor: White, delicate, melting, juicy, sweet, and aromatic; hardly first-class. (Hedrick) Downing similarly rates it poor quality, describing the flesh as white and sweet.
Core/Seeds: Not described in source.
Season
Downing gives October–November; Hedrick gives November.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Derouineau.
A French Pear of small size and poor quality.
Fruit small, obovate, yellowish, sprinkled with russet patches. Flesh white, sweet. October, November.
— U.P. Hedrick, The Pears of New York (1921)Beurré Derouineau.
- Leroy Dict. Pom. 1:348, fig. 1867.
- Hogg Fruit Man. 518. 1884.
Raised from seed in 1840 by a gardener named Derouineau near Angers, Fr. Fruit small, obovate; skin rough to the touch, bronze, but brightening somewhat on the shady side and turning to yellow; flesh white, delicate, melting, juicy, sweet and aromatic; hardly first-class; Nov.