Beurre Graue Herbst

Pear

Beurre Graue Herbst

Origin/History

First described in Oberdieck's Obst-Sort., 1881. Referenced by U.P. Hedrick in The Pears of New York (1921).

Tree

Not described in source.

Fruit

Form: Variable; long and globular, or sometimes long and pyriform.

Color: Light green, turning to golden-green.

Flesh: Whitish, soft, melting, sugary with muscatel flavor.

Cavity, calyx, basin, stem, core, and seeds: Not described in source.

Season

October.

Uses

Very good dessert pear; good cooking pear.

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 Graue Herbst.

Oberdieck Obst-Sort. 256. 1881.

Fruit variable in form, long and globular, sometimes long and pyriform, light green turning to golden-green; flesh whitish, soft, melting, sugary with muscatel flavor; a very good dessert and good cooking pear; Oct.

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