Beurre Gendron
PearBeurre Gendron
Origin/History
Raised in the nurseries of M. Gendron at Chateaugontier, France; gave its first fruit in 1849. Downing describes it as "a large foreign pear." Hedrick cites Leroy, Dict. Pom. 1:365, figs. (1867) and Downing, Fr. Trees Am. 688 (1869).
Tree
Not described in source.
Fruit
Size and Form: Large. Downing describes the form as irregular, oblong obovate, obtuse pyriform. Hedrick describes it as variable, oblong-turbinate or nearly globular, but always irregular, bossed, obtuse, and contorted — the two sources thus agree on irregular, oblong, and obtuse, but Hedrick allows for a nearly globular form that Downing's pyriform description does not.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in detail; Hedrick notes fawn mottling around the calyx (see Skin).
Basin: Not described in source.
Skin: Downing: yellowish, with a shade of brownish red in the sun. Hedrick: yellowish, speckled with brown, mottled with fawn around the calyx and stalk, lightly tinged with vermilion on the cheek exposed to the sun.
Flesh and Flavor: White, coarse, breaking. Hedrick additionally notes it is firm and granular around the pips. On juice and flavor, the sources diverge: Downing describes the flesh as juicy, sweet, and vinous; Hedrick gives the juice as sufficient (not abundant) and the flavor as acidulous and sugary, with no vinous character noted. Hedrick rates the variety second quality.
Core/Seeds: Hedrick notes granular texture around the pips.
Season
January to March (both sources agree).
Uses
Downing recommends it as fine for cooking.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Gendron.
Poire Gendron.
A large foreign Pear, fine for cooking.
Fruit large, irregular, oblong obovate obtuse pyriform, yellowish, with a shade of brownish red in the sun. Flesh white, coarse, breaking, juicy, sweet, vinous. January, March.
— U.P. Hedrick, The Pears of New York (1921)Beurre Gendron. 1. Leroy Diet. Pom. 1:365, figs. 1867. 2. Downing Fr. Trees Am. 688. 1869.
Raised in the nurseries of M. Gendron at Chateaugontier, Fr.; gave its first fruit in 1849. Fruit large, variable, oblong-turbinate or nearly globular, but always irregular, bossed, obtuse and contorted, yellowish, speckled with brown, mottled with fawn around the calyx and stalk, lightly tinged with vermilion on the cheek exposed to the sun; flesh white, coarse, firm, breaking, granular round the pips; juice sufficient, acidulous, sugary; second; Jan. to Mar.