Beurre Fenzl

Pear

Beurre Fenzl

Origin and History

First recorded by Denis Henrard, a horticulturist at Liege, Belgium. Originally described in Mas, Pomologie Générale 3:169, with figure 181, in 1878.

Tree

Not described in source.

Fruit

Size and Form: Medium. Turbinate-globular or turbinate-pyriform. Irregular in contour.

Skin: Pale and dull green, speckled with dots of gray-green or green. On ripening becomes lemon-yellow or gold, washed with vermilion on the side of the sun.

Stem: Not described in source.

Cavity and Calyx: Not described in source.

Basin: Not described in source.

Flesh and Flavor: White, melting, sweet, refreshing. Of first-class quality.

Core and Seeds: Not described in source.

Season

November.

Uses

Not described in source.

Subtypes or Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurre Fenzl.

Mas Pom. Gen. 3:169, fig. 181. 1878.

First recorded by Denis Henrard, a horticulturist at Liege, Bel. Fruit medium, turbinate-globular, or turbinate-pyriform, irregular in contour, pale and dull green, speckled with dots of gray-green or green, on ripening becomes lemon-yellow or gold and washed with vermilion on the side of the sun; flesh white, melting, sweet, refreshing; first-class; Nov.

— U.P. Hedrick, The Pears of New York (1921)