Beurre Doux
PearBeurre Doux
Origin/History
Cultivated in France in the middle of the last century; origin unknown. Referenced in Leroy, Dictionnaire de Pomologie, 1:352, fig. 1867.
Tree
Not described in source.
Fruit
Size and Form: Medium to large, globular-turbinate, bossed, rough.
Skin: Yellowish-green, dotted all over with gray specks. Extensively tinged with vermilion on the sun-exposed side.
Flesh and Flavor: White, melting, gritty at center. Juice sufficient and very sweet, with a vinous, sourish character. Quality rated third.
Stem, Cavity, Calyx, Basin, Core, and Seeds: Not described in source.
Season
September.
Uses
Not described in source.
Subtypes/Variants
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 Doux.
i. Leroy Diet. Pom. 1:352, fig. 1867.
Cultivated in France in the middle of the last century; its origin is unknown.
Fruit medium to large, globular-turbinate, bossed, rough, yellowish-green, dotted all over with gray specks, extensively tinged with vermilion on the side next the sun; flesh white, melting, gritty at center, juice sufficient and very sweet, vinous, sourish; third; Sept.