Beurré Knight
PearBeurré Knight
Origin and History Obtained from seed by Van Mons and sent to the London Horticultural Society in 1817, bearing the name of "Knight" in honor of T.A. Knight, who was at that time President of the Society.
Fruit
Size and Form: Medium or above medium; form varying from globular-ovate to globular-turbinate, always deeply depressed at the lower end and usually swelled near the stalk.
Skin: Yellow-green ground color, dotted all over with fawn (light brown), extensively colored with dark carmine on the side exposed to the sun.
Flesh: Whitish in color, rather coarse in texture, melting (dissolving readily in the mouth).
Juice and Flavor: Juice abundant, saccharine (sweet), refreshing. Possessing a delicious perfume (aromatic fragrance).
Quality: First class.
Season October.
Source Citation:
U.P. Hedrick, The Pears of New York (1921); cited from Leroy, Dictionnaire de Pomologie (1867).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurré Knight.
- Leroy Dict. Pom. 1:385, figs. 1867.
Obtained from seed by Van Mons and sent to the London Horticultural Society in 1817 bearing the name of "Knight" in honor of T. A. Knight, who was at that time President of the Society. Fruit medium or above; form varying from globular-ovate to globular-turbinate, always deeply depressed at the lower end and usually swelled near the stalk, yellow-green, dotted all over with fawn and extensively colored with dark carmine on the side of the sun; flesh whitish, rather coarse, melting; juice abundant, saccharine, refreshing, possessing a delicious perfume; first; Oct.