Beurre Epine
PearBeurre Epine
Origin / History
First described by Bivort in 1850; disseminated from Belgium. Described also in Leroy, Dictionnaire de Pomologie 1:359, fig. 1867.
Tree
Not described in source.
Fruit
Size: Above medium.
Form: Long-obtuse-pyriform, even in contour.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Rough, lemon-yellow, mottled with fawn, heavily washed with brown-russet on the side next the sun.
Dots: Not described in source.
Flesh and flavor: Flesh whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, with a delicate, acid flavor. Quality second.
Core and seeds: Not described in source.
Season
November.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
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)Beurre Epine.
i. Leroy Diet. Pom. 1:359, fig. 1867.
M. Bivort was the first to describe this pear which he did in 1850; it was disseminated from Belgium. Fruit above medium, long-obtuse-pyriform, even in contour; skin rough, lemon-yellow, mottled with fawn, heavily washed with brown-russet on the side next the sun; flesh whitish, semi-fine, melting, gritty around the core; juice abundant, vinous and saccharine, with a delicate, acid flavor; second; Nov.