Beurre Duval
PearBeurre Duval
Origin/History
A Belgian pear found among a collection of seedlings raised by M. Duval, Hainaut, Belgium, some time before 1823 (Hedrick). Downing lists it as raised by M. Duval and records it in the literature under the alternate names Duval, Dwael, Roi Louis Nouveau, and Audibert.
Tree
Vigorous and productive (Downing). Young wood pretty stout, grayish olive brown (Downing). Not further described in sources.
Fruit
Size: Medium to large (both sources agree).
Form: Varies from obovate to oblong obtuse pyriform (Downing). Hedrick describes it as short-pyramidal and bossed — a somewhat different characterization.
Stem: Moderately stout, with little or no depression at its insertion (Downing). Not described by Hedrick.
Cavity: Not described in source.
Calyx: Open (Downing). Not described by Hedrick.
Basin: Not described in source.
Skin: The two sources differ in their accounts. Downing describes the skin as warm yellow, turning 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.
Flesh/Flavor: The two sources differ on flesh color: Downing describes it as whitish; Hedrick as yellowish. Both agree it is melting and juicy. Downing characterizes the flavor as sweet and pleasant; Hedrick as sugary and aromatic.
Core/Seeds: Not described in source.
Season
October (Downing). September to November (Hedrick).
Uses
Dessert quality rated good to very good (Downing); first quality (Hedrick).
Subtypes/Variants
Not described in source.
Other
Bibliographic citations in Hedrick: Leroy, Dict. Pom. 1:356, figs. (1867); Hogg, Fruit Man. 520 (1884).
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 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.