Beurré du Champ Corbin
PearBeurré du Champ Corbin
Origin/History
Obtained by Jacques Jalais from a bed of mixed seeds made in 1846. First recorded in Mas, Pomologie Générale, 6:59, fig. 414 (1880).
Tree
Not described in source.
Fruit
Size and Form: Medium, globular-ovoid.
Skin: Water-green, sown with large, round dots.
Stem: Not described in source.
Cavity and Calyx: Not described in source.
Basin: Not described in source.
Flesh and Flavor: Yellowish, semi-fine, buttery, semi-melting, with abundant juice, sugary and having a rather agreeable perfume.
Core and Seeds: Not described in source.
Season
Not described in source.
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)Beurré du Champ Corbin.
i. Mas Pom. Gen. 6:59, fig. 414. 1880.
Obtained by Jacques Jalais from a bed of mixed seeds made in 1846. Fruit medium, globular-ovoid, water-green, sown with large, round dots; flesh yellowish, semi-fine, buttery, semi-melting, with abundant juice, sugary and having a rather agreeable perfume.