Beurre Fideline

Pear

Origin/History

Raised from seed in 1861 by Robert and Moreau, horticulturists at Angers, France. Described by Leroy, Dict. Pom. 1:362, with figure (1867).

Tree

Not described in source.

Fruit

Size: Below medium

Form: Ovate

Skin: Green, much dotted with russet

Flesh: Yellowish, melting

Juice/Flavor: Abundant, sugary and refreshing, and delicately perfumed

Stem: Not described in source.

Cavity: Not described in source.

Calyx and Basin: Not described in source.

Core and Seeds: Not described in source.

Season

November and December.

Uses

Dessert pear (rated as "first" — superior quality).

Subtypes/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 Fideline.

i. Leroy Dict. Pom. 1:362, fig. 1867.

Raised from seed in 1861 by Robert and Moreau, horticulturists at Angers, Fr. Fruit below medium, ovate, green, much dotted with russet; flesh yellowish, melting; juice abundant, sugary and refreshing and delicately perfumed; first; Nov. and Dec.

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

Fideline