Beurré Jalais
PearBeurré Jalais
Origin/History
Raised from seed by Jacques Jalais of Nantes, France, and made known in 1848. The Horticultural Society of Nantes awarded it a silver medal in 1861. (Hedrick, citing Leroy, Dict. Pom. 1:380, 1867; Downing, Fr. Trees Am. 692, 1869.)
Tree
Very productive. (Downing.)
Fruit
Size: Large.
Form: Downing describes the form as roundish obovate pyriform; Hedrick describes it as globular-obovate-pyriform.
Stem: Short, curved. (Downing.)
Cavity: Not described in source.
Calyx: Small, half closed. (Downing.)
Basin: Not described in source.
Skin: Golden yellow, oily (Hedrick), finely dotted, striped and veined with brown-russet — Downing describes the markings as marblings and veins of reddish brown — reddened on the side exposed to sun.
Flesh/Flavor: Whitish, fine, melting, generally gritty around the core. Juice juicy (Downing), vinous, sweet, savory, and perfumed. Quality rated first. (Hedrick.)
Core/Seeds: Not described in source beyond the noted grittiness of the flesh in that region.
Season
September to mid-October.
Uses
Not described in source.
Subtypes/Variants
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 Jalais.
Originated in 1848 with M. Jacques Jalais, of Nantes. Tree very productive.
Fruit large, roundish obovate pyriform, golden yellow, with marblings and veins of reddish brown in the sun. Stalk short, curved. Calyx small, half closed. Flesh whitish, fine, melting, rough at the core, juicy, sweet, perfumed. September, October. (Leroy.)
— U.P. Hedrick, The Pears of New York (1921)Beurré Jalais.
- Leroy Dict. Pom. 1:380, fig. 1867.
- Downing Fr. Trees Am. 692. 1869.
Raised from seed by Jacques Jalais, Nantes, Fr.; it was made known in 1848, and the Horticultural Society of Nantes awarded it a silver medal in 1861. Fruit large, globular-obovate-pyriform; skin oily, golden-yellow, finely dotted, striped and veined with brown-russet, reddened on the side of the sun; flesh whitish, fine, melting, generally gritty round the core, with vinous, sweet, savory, perfumed juice; first; Sept. to mid-Oct.