Beurre Flon

Pear

Beurre Flon

Origin/History

Originated at Angers, France. Hedrick identifies the originator as M. Flon, with the variety fruiting for the first time in 1852. Downing cites Leroy as his authority; Hedrick additionally references Leroy, Dict. Pom. 1:363, fig. (1867) and Gard. Chron. N.S. 23:308, 446, fig. 57 (1885).

Tree

Not described in sources.

Fruit

Size and Form: Large (Downing) or rather large (Hedrick). The two sources differ on shape: Downing describes the fruit as oblong obovate obtuse pyriform; Hedrick describes it as turbinate, very obtuse, and bossed. Both agree that one side is larger than the other, giving the fruit an unequal or lopsided character.

Stem: Short (Downing). Set in a shallow cavity (Downing).

Cavity: Shallow (Downing).

Calyx: Open (Downing).

Basin: Not described in sources.

Skin: Rough or harsh to the touch; thick. Ground color citron yellow (Downing) or lemon-yellow (Hedrick). The two sources differ slightly in the red markings: Downing describes the skin as mostly overspread, marbled, splashed, and dotted with red; Hedrick describes it as entirely covered with red-gray spots, largely marbled and spotted on the side exposed to the sun.

Flesh and Flavor: Flesh white. Downing describes it as half fine, tender, juicy, and a little rough, with a sweet, aromatic flavor. Hedrick describes it as rather delicate, tender, and slightly gritty, with juice abundant, sweet, and aromatic, and specifically notes an agreeable and delicate acid flavor in addition to the sweetness. Hedrick rates the quality as first.

Core and Seeds: Not described in sources.

Season

Mid-September to mid-October (Hedrick). September–October (Downing).

Uses

Not described in sources.

Subtypes/Variants

Not described in sources.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Beurre Flon.

Originated near Angers, France, in 1852.

Fruit large, oblong obovate obtuse pyriform. Sides unequal. Skin rough, thick, citron yellow, mostly overspread, marbled, splashed, and dotted with red. Stalk short, set in a shallow cavity. Calyx open. Flesh white, half fine, tender, juicy, a little rough, sweet, aromatic. September, October. (Leroy.)

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Beurre Flon. 1. Leroy Dict. Pom. 1:363, fig. 1867. 2. Card. Chron. N. S. 23:308, 446, fig. 57. 1885. Obtained at Angers by M. Flon; fruited for the first time in 1852. Fruit rather large, turbinate, very obtuse, bossed, usually having one side larger than the other; skin harsh to the touch, thick, lemon-yellow, entirely covered with red-gray spots, largely marbled and spotted on the side exposed to the sun; flesh white, rather delicate, tender, slightly gritty; juice abundant, sweet, aromatic, endowed with an agreeable and delicate acid flavor; first; mid-Sept. to mid-Oct.

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

Flon's Butterbirne Flon’s Butterbirne Bonne-Antonine