Beurré Dilly

Pear

Beurré Dilly

Origin and History

Obtained about 1848 by M. V. Dilly near Tournai, Belgium. Named for its originator.

Fruit

Size and Form
Rather large; pyriform-globular in form, with an obtuse apex.

Skin
Thick, rather rough and wrinkled. Ground color green, changing to yellow at maturity, washed with dull red.

Flesh and Flavor
Greenish in color, very fine-grained and melting. Juicy, sugary, and perfumed. Quality rated very good.

Core and Seeds
Not described in available sources.

Stem and Calyx
Not described in available sources.

Season

September and October.

Tree Characteristics

Not described in available sources.

Uses

Table fruit.

Source Citation:
U.P. Hedrick, The Pears of New York (1921), referencing Pomologie de la France 4:171 (1867) and Guide Pratique pp. 159, 244 (1876).

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurré Dilly.

Pom. France 4: No. 171, Pl. 171. 1867.

Guide Prat. 159, 244. 1876. Obtained about 1848 by M. V. Dilly near Tournai, Bel. Fruit rather large, pyriform-globular, obtuse; skin thick, rather rough and wrinkled, green changing to yellow, washed with dull red; flesh greenish, very fine, melting; juicy, sugary, perfumed; very good; Sept. and Oct.

— U.P. Hedrick, The Pears of New York (1921)

Beurre Delannois Beurre de Lannoy Beurre de Launay Delannoy's Butter B Delannoy’s Butter B Dilly's Butter B Dilly’s Butter B Jolain (P. de) Launay (P. de) Poir de Jolain Beurré Delannoy