Beurre Durand
PearBeurre Durand
Origin/History
Originated near Angers, France, from a seed bed made by M. Goubault (Hedrick). Downing gives the introduction date as 1855; Hedrick records it as reported in 1854. Referenced in Leroy, Dict. Pom. 1:355, fig. (1867) and Mas, Pom. Gen. 4:93, fig. 239 (1879).
Tree
Not described in source.
Fruit
Size/Form: Downing gives the size as medium; Hedrick gives it as above medium. Form is obtuse-pyriform; Downing further characterizes it as oblong. Hedrick describes the fruit as long.
Stem: Short (Downing).
Cavity: Not described in source.
Calyx: Half closed (Downing).
Basin: Not described in source.
Skin: Golden yellow (Hedrick) / yellow (Downing), dotted and mottled with fawn. Downing additionally notes it is splashed with red in the sun.
Flesh/Flavor: White — Hedrick specifies very white. Texture fine and melting. Full of sugary, vinous juice, with a pleasant flavor (Hedrick). Quality rated first (Hedrick).
Core/Seeds: Not described in source.
Season
September and October.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
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 Durand.
Originated at Angers, France, and introduced in 1855.
Fruit medium, oblong obtuse pyriform, yellow, dotted and marbled with fawn-color and splashed with red in the sun. Stalk short. Calyx half closed. Flesh white, fine, melting, sugary, vinous. September, October. (Leroy.)
— U.P. Hedrick, The Pears of New York (1921)Beurre Durand. i. Leroy Diet. Pom. 1:355, fig. 1867. 2. Mas Pom. Gen. 4:93, fig. 239. 1879. Came from a seed bed made by M. Goubault near Angers, Fr., and was reported in 1854. Fruit above medium, obtuse-pyriform, long, golden-yellow, dotted and mottled with fawn; flesh very white, fine, melting, full of sugary, vinous juice, and having a pleasant flavor; first; Sept. and Oct.