Beurre Gaujard
PearBeurre Gaujard
Origin/History
Documented in Guide Pratique (1876). Included in U.P. Hedrick's survey of pear varieties under cultivation in New York by 1921.
Tree
Not described in source.
Fruit
Size and Form: Medium, oblong-globular.
Skin: Yellow, covered with fawn russet.
Flesh and Flavor: Fine-textured, semimelting. Possesses a distinctive and very pronounced perfume.
Season
September and early October.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921), citing Guide Prat. 72, 244 (1876).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurre Gaujard. 1. Guide Prat. 72, 244. 1876.
Fruit medium, oblong-globular, yellow, covered with fawn russet; flesh fine, semimelting, a distinctive and very pronounced perfume; Sept. and early Oct.