Beurré Dumortier
PearBeurré Dumortier
Origin/History
A Belgian pear, attributed to Van Mons, about 1818. Bibliographic references include Pomologie de la France 3: No. 100, Pl. 100 (1865) and Leroy, Dictionnaire de Pomologie 1:354, with figures (1867).
Tree
Not described in source.
Fruit
Size: Downing describes the fruit as medium; Hedrick gives it as above medium.
Form: Downing describes the shape as roundish obovate pyriform, often with unequal sides. Hedrick describes it as turbinate, more or less elongated, obtuse, and bossed.
Stem: Generally inclined and without depression (Downing). Not described by Hedrick.
Cavity: Not described in source.
Calyx: Open; segments long and recurved (Downing). Not described by Hedrick.
Basin: Not described in source.
Skin: Rough (Downing). Downing gives the ground color as greenish; Hedrick gives it as yellowish-green. Both sources agree that the surface is marked with russet: Downing describes it as partially netted and patched with russet, with many russet dots; Hedrick as dotted and mottled with russet. Hedrick additionally notes the fruit is often tinged with pale rose on the side exposed to sun; Downing does not mention this blush.
Flesh and Flavor: Downing describes the flesh as greenish white; Hedrick gives it as whitish. Downing calls it melting; Hedrick says melting or semi-melting depending on climate. Both sources agree the juice is abundant; Hedrick specifies it is very abundant. Downing characterizes the flavor as sweet, juicy, and a little vinous. Hedrick describes the juice as acidulous and sugary, with a delicious, perfumed flavor.
Core/Seeds: Not described in source.
Season
October (Downing). September to December (Hedrick). Downing's October falls within Hedrick's broader range.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Quality rated Good to very good by Downing; rated first by Hedrick.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Dumortier.
Du Mortier. Dumontier. Dumoustier.
A Belgian Pear.
Fruit medium, roundish obovate pyriform, often with unequal sides. Skin rough, greenish, partially netted and patched with russet, and many russet dots. Stalk generally inclined and without depression. Calyx open. Segments long, recurved. Flesh greenish white, juicy, sweet, melting, a little vinous. Good to very good. October.
— U.P. Hedrick, The Pears of New York (1921)Beurré Dumortier.
- Pom. France 3: No. 100, Pl. 100. 1865. 2. Leroy Dict. Pom. 1:354, figs. 1867.
Attributed to Van Mons, about 1818. Fruit above medium, turbinate, more or less elongated, obtuse, bossed, yellowish-green, dotted and mottled with russet, and often tinged with pale rose on the side of the sun; flesh whitish, melting or semi-melting according to climate; juice very abundant, acidulous, sugary, with a delicious, perfumed flavor; first; Sept. to Dec.