Beurre Duval
PearBeurre Duval
Origin/History
Beurre Duval is a Belgian pear, found among a collection of seedlings raised by M. Duval of Hainaut, Belgium, some time before 1823. Leroy's Dictionnaire de Pomologie (1867) and Hogg's Fruit Manual (1884) are among the early references documenting the variety.
Tree
Tree vigorous and productive. Young wood pretty stout, grayish olive brown.
Fruit
Size
Medium to large (Downing, Hedrick); Thomas describes the fruit as medium.
Form
Downing describes the form as varying from obovate to oblong obtuse pyriform. Hedrick describes it as short-pyramidal and bossed. Thomas characterizes it as obtuse pyriform or Bartlett-shaped.
Stem
Moderately stout, with little or no depression at the insertion.
Cavity
Not described in source.
Calyx
Open.
Basin
Not described in source.
Skin
Sources differ somewhat in their color descriptions, likely reflecting differences in ripeness or exposure. Downing describes the skin as warm yellow, dull brown in the sun, with patches and nettings of russet and many brown dots. Hedrick describes it as greenish-yellow, covered with large greenish-gray freckles and large dark brown patches, often washed with red on the side exposed to the sun. Thomas describes it simply as pale green.
Flesh and Flavor
Flesh whitish (Downing) or yellowish (Hedrick); melting and juicy (Downing, Hedrick, Thomas); sweet and pleasant (Downing); sugary and aromatic (Hedrick); buttery, with good flavor (Thomas). Rated good to very good by Downing; first quality by Hedrick.
Core and Seeds
Not described in source.
Season
October (Downing); September to November (Hedrick); October–November (Thomas).
Uses
Not described in source.
Other
Thomas references Figure 644 in The American Fruit Culturist (1903) as an illustration of this variety.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Duval.
Duval. Dwael. Roi Louis Nouveau. Audibert.
A Belgian Pear, raised by M. Duval. Tree vigorous, productive. Young wood pretty stout, grayish olive brown.
Fruit medium to large, varying in form from obovate to oblong obtuse pyriform. Skin warm yellow, dull brown in the sun, and with patches and nettings of russet and many brown dots. Stalk mode- rately stout, with little or no depression. Calyx open. Flesh whitish, juicy, melting, sweet, pleasant. Good to very good. October.
— U.P. Hedrick, The Pears of New York (1921)Beurre Duval.
- Leroy Dict. Pom. 1:356, figs. 1867.
- Hogg Fruit Man. 520. 1884.
This variety was found among a collection of seedlings raised by M. Duval, Hainaut, Bel., some time before 1823. Fruit medium to large; short-pyramidal, bossed, greenish-yellow, covered with large, greenish-gray freckles and large, dark brown patches, often washed with red on the side exposed to the sun; flesh yellowish, melting and juicy, sugary and aromatic; first; Sept. to Nov.
— John J. Thomas, The American Fruit Culturist (1903)Duval. Medium, obtuse pyriform or Bartlett-shaped; pale green; buttery, melting, with good flavor. October, November. Productive. Fig. 644.