Beurré Gris d'Hiver Nouveau
Pear
Beurré Gris d'Hiver Nouveau
Origin / History
Foreign origin (Elliott). Closely related to the Brown Beurré, differing primarily in its time of ripening (Elliott).
Tree
The two sources differ on vigor: Downing describes the tree as moderately vigorous and productive, while Elliott characterizes it as a poor, irregular grower. Both agree that the young wood is dark reddish-brown; Downing specifies the color more precisely as dark yellowish-reddish brown.
Fruit
Size and Form: Medium in size. The two sources differ slightly on form: Downing describes the fruit as roundish obtuse pyriform, while Elliott describes it as obovate, obtuse, and oblique. Elliott additionally notes the surface is rough and dull in appearance.
Stem: Very stout, rather short, and inclined (Downing). Both sources agree it is set obliquely. Downing notes variation in insertion — sometimes placed in a large cavity, at other times bearing a lip at the base rather than a true cavity.
Cavity: Sometimes a large cavity present at stem insertion; in other specimens, a fleshy lip forms in its place rather than a true cavity (Downing). Not described independently in Elliott beyond the oblique insertion.
Calyx: Very small and open (Downing; Elliott concurs: small, open). Segments small, slightly recurved (Downing).
Basin: Shallow and uneven (Downing). Not described in Elliott.
Skin: The sources are complementary on color. Downing describes it as golden russet with a fine sunny cheek, sprinkled with dots. Elliott describes it as yellow with a cinnamon russet ground, reddish and bronzed in the sun, dotted with dark specks.
Flesh: Described as somewhat granular, juicy, buttery, and melting by Downing. Elliott describes the flesh as yellowish white, melting, and juicy. Both agree on the melting, juicy character; Downing adds buttery and granular; Elliott adds the yellowish-white color.
Flavor: Rich and sugary, with a very peculiar aroma; rated Very Good (Downing). Elliott describes the flavor as vinous.
Core: Large (Elliott). Not described in Downing.
Seeds: Not described in either source.
Season
Downing: November to February. Elliott: December to February. Both agree on the end of the season; Downing places the opening a month earlier.
Uses
Not described in either source.
Subtypes / Variants
Not described in either source.
Other
Not described in either 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)Beurré Gris d'Hiver Nouveau.
Beurré Gris d'Hiver. Beurré de Fontenay. de Luçon. d'Hiver. Supérieur. de Luçon.
Tree moderately vigorous, productive. Young wood dark yellowish-reddish brown.
Fruit medium, roundish obtuse pyriform. Skin golden russet, with a fine sunny cheek, and sprinkled with dots. Stalk very stout, rather short, inclined, sometimes inserted in a large cavity, at others with a lip. Calyx very small and open. Segments small, slightly recurved. Basin shallow, uneven. Flesh somewhat granular, juicy, buttery, melting. Flavor rich and sugary, with a very peculiar aroma. Very good. November, February.
— F.R. Elliott, The Western Fruit Book (1865)Beurre Gris d'Hiver Nouveau.
Beurre Gris d'Hiver, | Beurre Gris Superieure, Beurre de Lucon, | St. Michael d'Hiver.
Foreign. Very similar to Brown Beurre, except in its time of ripening. Tree a poor, irregular grower, with dark reddish brown wood. Fruit, medium, obovate obtuse oblique, rough, dull, yellow, cinnamon russet, reddish, bronzed in sun, and dotted with dark specks ; stem, short, stout, obliquely inserted ; calyx, small, open ; flesh, yellowish white, melting, juicy, vinous ; core, large. December to February.