Beurre Docteur Pariset
PearBeurre Docteur Pariset
Origin / History
Produced from a chance seedling in 1856 and cultivated by M. Pariset, Ain, France. Described in Mas, Pomologie Générale 7:177, fig. 569, 1881.
Tree
Not described in source.
Fruit
Size: Large.
Form: Conic-obtuse-globular or nearly globular.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Water-green.
Dots: Numerous, very large, brown.
Flesh and flavor: Flesh fine, buttery, melting; juice abundant and perfumed; somewhat like Beurre Diel, which it surpasses in quality.
Core and seeds: Not described in source.
Season
November.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
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.