Beurre Gris
Pear
Beurre Gris
Origin / History
Beurre Gris is a very old French pear, considered one of the oldest pear varieties in cultivation. It was first published as "Isambart 'now called Beurre'" by Olivier de Serres in 1608 (Bunyard) — Hedrick gives the de Serres reference as 1651, and additionally cites mentions by C. Mallet (1652), Claude St. Étienne (1670), and Merlet (1690). Rea mentioned it in 1655 as being cultivated in England under the name of Boeure de Roy. Bunyard notes it was the first variety to be called "Beurre." For a long time it was considered the prince of pears in France, its native country (Downing). Its variable appearance in different soils and gardens gave rise to the many names — gray, brown, red, and golden — under which it has been known; de la Quintinye first pointed out that all such variations may often be observed on one tree (Bunyard). Bunyard records that it has 58 synonyms.
Tree
Shoots diverging, dark reddish brown (Downing). Growth very spreading, with stout branches; fertility moderate (Bunyard). Leaf upfolded and down-curved, markedly crenate (Bunyard). The variety is subject to scab (Bunyard). It does finely in warm, rich soil (Elliott).
Fruit
Size: Medium (Elliott, Bunyard) to large (Downing, Hedrick). Bunyard gives dimensions of 3 by 4 (inches).
Form: Oblong-obovate (Elliott, Downing, Hedrick), tapering convexly quite to the stalk (Downing); Bunyard describes it as round-oval tapering to the stem evenly.
Stem: From one to one and a half inches long, stout at its junction with the tree, and thickening obliquely into the fruit (Downing). Bunyard describes the stem as rather long, stout, fleshy, and continued.
Cavity: Not described in source.
Calyx / Eye: Calyx nearly closed in a shallow basin (Downing). Bunyard describes the eye as open in a shallow basin which is faintly ribbed.
Basin: Shallow (Downing, Bunyard); faintly ribbed (Bunyard).
Skin: Slightly rough (Downing), though Bunyard describes it as smooth. Color is highly variable — usually yellowish-green, nearly covered with thin russet (Elliott, Downing); Hedrick specifies thin brown or olive-russet, tinged with reddish-brown on the side next the sun; Downing notes it is often a little reddish brown on one side; Elliott notes reddish brown in sun. Bunyard describes it as greenish-yellow with golden russet and often a red flush, variable in this respect. The variable color led several to split the variety into grey, red, and gold varieties (Bunyard).
Flesh / Flavor: Greenish white (Elliott, Downing, Bunyard); Hedrick specifies greenish-white under the skin, yellowish at center. Melting (Elliott, Downing, Hedrick); buttery (Downing, Bunyard, Hedrick); tender (Hedrick); extremely juicy (Downing), very juicy and well flavoured (Bunyard), juicy (Elliott); often a little gritty (Bunyard). Flavor is vinous and subacid (Elliott — "vinous, sub-acid"; Downing — "rich subacid flavor"); Hedrick describes the flavor as rich, musky, and subacid; Veitch describes the fruit as large and richly flavoured, with a high, strong flavour. Downing rates it "very good" and describes a high vinous flavor — a rich mingling of sweet and acid — with few competitors for those partial to that profile. Elliott notes the peculiar vinous taste is not admired by every person.
Core / Seeds: Not described in source.
Season
September (Elliott, Downing). October dessert pear (Bunyard). Veitch describes it as fine for late use, an excellent keeping pear, into December.
Uses
Dessert (Bunyard). Veitch recommends it as an excellent keeping pear for late use.
Subtypes / Variants
No true subtypes, but the variety's variable color in different soils and seasons led several authorities to split it into grey, red, and gold varieties — all of which Bunyard (citing de la Quintinye) notes may often be observed on a single tree.
Other
Not described in source.
Book Sources
Described in 5 period pomological works
- Hedrick, The Pears of New York (1921)
- Bunyard, A Handbook of Hardy Fruits (1920) — listed as BEURRE BROWN
- Downing, Fruits and Fruit Trees of America (1900) — listed as Brown Beurré
- Elliott, The Western Fruit Book (1865) — listed as Beurre Brown
- Thomas, The American Fruit Culturist (1903) — listed as Brown Beurré
Nursery Catalog Sources
Found in 2 catalogs (1900–1911) from England
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900 — listed as Beurre Brown
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911 — listed as Brown Beurré
View original book sources (6)
— F.R. Elliott, The Western Fruit Book (1865)Beurre Brown. Beurré Gris, Beurré Vert, Beurré Rouge, Badham's, Beurré, Beurré d'Or, Golden Beurré, Beurré Dorée, Gray Beurré, Beurré d'Amboise, Beurré d'Ambleuse, Beurré du Roi, Poire d'Amboise, Isambert, Isambert le Bon.
An old variety; does finely in warm, rich soil, but a peculiar vinous taste, not admired by every person. Fruit, medium, oblong obovate, yellowish green, with thin russet, reddish brown in sun; flesh, greenish white, melting, juicy, vinous, sub-acid. September.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Brown Beurré.
Beurré Gris. Red Beurré. Beurré Rouge. Badham's. Beurré d'Or. Gray Beurré. Beurré Dorée. Beurré Vert. Beurré d'Amboise. Red Butter. Beurré d'Ambleuse. Beurré Rousse. Beurré du Roi. Beurré Roux. Poire d'Amboise. Gisambert. Isambert. Beurré d'Isambert le Bon. Isambert le Bon. Beurré Gris d'Automne. Beurré. Eisenbart. Golden Beurré. Beurré de Caen.
The Brown Beurré, almost too well known to need description, was for a long time considered the prince of Pears in France, its native country, and for those who are partial to the high vinous flavor—a rich mingling of sweet and acid—it has, still, few competitors. It is, however, quite variable in different soils, and its variety of appearance in different gardens has given rise to the many names—gray, brown, red, and golden—under which it is known. Shoots diverging, dark reddish brown.
Fruit large, oblong obovate, tapering convexly quite to the stalk. Skin slightly rough, yellowish green, but nearly covered with thin russet, often a little reddish brown on one side. Stalk from one to one and a half inches long, stout at its junction with the tree, and thickening obliquely into the fruit. Calyx nearly closed in a shallow basin. Flesh greenish white, melting, buttery, extremely juicy, with a rich subacid flavor. Very good. September.
— John J. Thomas, The American Fruit Culturist (1903)Gris. See Brown Beurré.
— E.A. Bunyard, A Handbook of Hardy Fruits (1920)BEURRE BROWN. Her. Pom. II., 36. G. Graue Herbst Butterbirne. (Beurre Gris, etc., etc.) Dessert, October, medium, 3 by 4, round oval tapering to stem even. Skin, smooth. Colour, greenish yellow with golden russet and often a red flush, variable in this respect. Flesh, greenish white, very buttery, juicy and well flavoured, often a little gritty. Eye, open in a shallow basin which is faintly ribbed. Stem, rather long, stout, fleshy, continued. Growth, very spreading, stout branches; fertility moderate. Leaf, upfolded down curved, markedly crenate. Origin, this is one of our oldest pears. It was the first variety to be called Beurre and was mentioned by Olivier de Serres in 1608 as Isambart "now called Beurre." A fine fruit but subject to scab. Its variable colour led several to split the variety into grey, red and gold varieties, but all such variations may often be observed on one tree as de la Quintinye first pointed out. It has 58 synonyms.
— U.P. Hedrick, The Pears of New York (1921)Beurre Gris.
- Duhamel Trait. Arb. Fr. 2:196, Pl. 38. 1768.
- Pom. France 2: No. 68, Pl. 68. 1864.
- Leroy Dict. Pom. 1:371, fig. 1867. Brown Beurre.
- Hogg Fruit Man. 538. 1884.
A very old French pear mentioned by Olivier de Serres, 1651; C. Mallet, 1652; Claude St. Étienne, 1670; and Merlet, 1690. It was mentioned by Rea in 1655 as being cultivated in England under the name of Boeure de Roy.
Fruit large, oblong-obovate; color of skin varies very much, but usually yellowish-green, nearly covered with thin brown or olive-russet and tinged with reddish-brown on the side next the sun; flesh greenish-white under the skin, yellowish at center, melting, tender, buttery, with a rich, musky and subacid flavor.
— James Veitch & Sons, Veitch's Fruit Trees (1911) (1911)large and richly flavoured, with a high, strong flavour, fine for late use, excellent keeping pear Dec.