Beurré Kennes
PearBeurré Kennes
Origin/History
A Belgian pear, raised from seed sown by Van Mons. According to Downing, it was introduced and described by Bivort in 1846; Hedrick records that it yielded its first fruit in 1845. Hedrick cites Leroy, Dict. Pom. 1:383, fig. (1867) and Hogg, Fruit Man. 522 (1884).
Tree
Vigorous and productive (Downing). Young wood brownish red (Downing). Not further described in either source.
Fruit
Size: Downing describes the fruit as medium; Hedrick as below medium. These accounts conflict.
Form: Downing describes the shape as roundish acute pyriform. Hedrick describes it as globular and obtuse-pyriform. These accounts conflict, particularly on the distinction between acute and obtuse apex.
Stem: Of medium length, thick, and inclined, fleshy at its insertion by a large ring or lip (Downing). Not described by Hedrick.
Cavity: Not described in either source.
Calyx: Partially closed (Downing). Not described by Hedrick.
Basin: Broad and shallow (Downing). Not described by Hedrick.
Skin: The two sources give somewhat differing accounts. Downing describes the skin as greenish yellow, mostly covered with thin russet, shaded with crimson, and thickly sprinkled with russet and crimson dots. Hedrick describes it as yellow-ochre, dotted with gray specks, with brick-red on the side next the sun.
Flesh and Flavor: Downing describes the flesh as whitish, buttery, juicy, and melting, with a very sweet, rich, perfumed flavor, rating it "Very good." Hedrick describes the flesh as yellow, coarse, semi-melting, juicy, sweet, and highly perfumed, rating it "first." The two sources conflict on flesh color (whitish vs. yellow) and texture (buttery/melting vs. coarse/semi-melting).
Core/Seeds: Not described in either source.
Season
October (both sources agree).
Uses
Not described in either source.
Subtypes/Variants
Not described in either source.
Book Sources
Described in 3 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Kennes.
A Belgian Pear, a seedling of Van Mons, introduced and described by Bivort in 1846. Tree vigorous, productive. Young wood brownish red.
Fruit medium, roundish acute pyriform. Skin greenish yellow, mostly covered with thin russet, shaded with crimson, and thickly sprinkled with russet and crimson dots. Stalk of medium length, thick, and inclined, fleshy at its insertion, by a large ring or lip. Calyx partially closed, set in a broad, shallow basin. Flesh whitish, buttery, juicy, melting, with a very sweet, rich, perfumed flavor. Very good. October.
— U.P. Hedrick, The Pears of New York (1921)Beurré Kennes.
- Leroy Dict. Pom. 1:383, fig. 1867.
- Hogg Fruit Man. 522. 1884.
From seed sown by Van Mons; yielded its first fruit in 1845. Fruit below medium, globular, obtuse-pyriform, yellow-ochre, dotted with gray specks, brick-red on the side next the sun; flesh yellow, coarse, semi-melting, juicy, sweet, and highly perfumed; first; Oct.