Beurré des Mouchoues
PearBeurré des Mouchoues
Origin/History
Raised from seed by M. Rongiéras near Périgueux, Dordogne, France. The tree ripened its fruit for the first time in 1841. (Hedrick.) Downing gives the origin simply as France, citing Leroy's Dictionnaire de Pomologie as his source; Hedrick also cites Leroy (1:402, fig. 1867) and Mas (Le Verger 2:9, fig. 3, 1866–73).
Tree
Not described in source.
Fruit
Size: Downing describes the fruit as large; Hedrick gives it as above medium. The two sources are in conflict on this point.
Form: Downing: roundish obtuse obovate. Hedrick: globular-turbinate, very obtuse and much swelled.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Downing: yellow, with many gray dots. Hedrick: dark olive-yellow, stained with russet around the stem and dotted with the same color (russet), tinted with brownish-red on the cheek exposed to the sun.
Flesh and Flavor: Downing describes the flesh as white, fine, melting, and juicy, with a vinous character. Hedrick describes the flesh as whitish, a little coarse, melting, and watery, rarely very gritty — the two sources conflict on texture, Downing calling it fine and Hedrick calling it a little coarse. Hedrick further notes the juice as abundant, saccharine, and vinous, with a savory aroma. Quality rated second by Hedrick.
Core/Seeds: Not described in source.
Season
Downing: July–August. Hedrick: August.
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)Beurré des Mouchoues.
Origin, France.
Fruit large, roundish obtuse obovate, yellow, with many gray dots. Flesh white, fine, melting, juicy, vinous. July, August. (Leroy.)
— U.P. Hedrick, The Pears of New York (1921)Beurre des Mouchouses.
- Mas Le Verger 2:9, fig. 3. 1866-73. 2. Leroy Diet. Pom. 1:402, fig. 1867.
This pear was procured from seed by M. Rongiéras near Périgueux, Dordogne, Fr. The tree ripened its fruit for the first time in 1841. Fruit above medium, globular-turbinate, very obtuse and much swelled, dark olive-yellow, stained with russet around the stem and dotted with the same color, tinted with brownish-red on the cheek next the sun; flesh whitish, a little coarse, melting, watery, rarely very gritty; juice abundant, saccharine, vinous and with a savory aroma; second; Aug.