Beurre Docteur Pariset
PearBeurre Docteur Pariset
Origin and History
Produced from a chance seedling in 1856 and cultivated by M. Pariset in Ain, France.
Tree
Not described in source.
Fruit
Form and Size: Large, conic-obtuse-globular or nearly globular.
Skin: Water-green, sprinkled with numerous very large, brown dots.
Flesh and Flavor: Fine, buttery, melting. Juice abundant and perfumed. Somewhat like Beurre Diel, which it surpasses in quality.
Stem: Not described in source.
Cavity: Not described in source.
Calyx and Basin: Not described in source.
Core and Seeds: Not described in source.
Season
November.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Other
Source: U.P. Hedrick, The Pears of New York (1921). Reference: Mas Pom. Gen. 7:177, fig. 569. 1881.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurre Docteur Pariset.
- Mas Pom. Gen. 7:177, fig. 569. 1881.
Produced from a chance seedling in 1856 and cultivated by M. Pariset, Ain, Fr.
Fruit large, conic-obtuse-globular or nearly globular, water-green, sprinkled with numerous very large, brown dots; flesh fine, buttery, melting; juice abundant and perfumed; somewhat like Beurre Diel which it surpasses in quality; Nov.