Beurré Lefèvre
PearBeurré Lefèvre
Origin/History
Beurré Lefèvre is a French pear. Downing's additional entry under the synonym "Lefevre" gives its origin as approximately 1740. Hedrick (1921) states that the variety was distributed by M. Lefèvre of Mortefontaine, near Paris, in 1846. The variety is also known under the synonym Beurré de Mortefontaine, reflecting its association with that locality.
Tree
Not described in source.
Fruit
Size
Downing's main entry and Hedrick describe the fruit as large. Downing's additional entry under "Lefevre" describes it as very large.
Form
Downing's main entry gives the shape as roundish or roundish obovate. The additional Downing entry under "Lefevre" describes it as roundish oval. Hedrick gives the shape as obovate and sometimes oval.
Stem
Downing's additional "Lefevre" entry describes the stalk as stout. Not described by Hedrick or in Downing's main entry.
Cavity
Not described in source.
Calyx
Downing's additional "Lefevre" entry notes that the calyx has reflexed segments. Not described by Hedrick or in Downing's main entry.
Basin
Not described in source.
Skin
The sources agree that the shaded side is greenish yellow (Downing's main entry: "greenish yellow"; Downing's "Lefevre" entry: "dull green"; Hedrick: "greenish-yellow on the shaded side"). The sun-exposed side is described as brownish orange (Downing's main entry; Hedrick), or dull brown (Downing's "Lefevre" entry). Hedrick adds that the fruit is much covered with russet on the sun side and shows some streaks of red. Downing's "Lefevre" entry alone notes numerous conspicuous large gray dots over the surface.
Flesh and Flavor
The sources present conflicting characterizations of the flesh. Downing's main entry describes the flesh as white, gritty, and coarse. In contrast, Downing's additional "Lefevre" entry describes the flesh as greenish white, fine, melting, juicy, vinous, and perfumed. Hedrick partially reconciles these accounts, describing the flesh as white, rather gritty at the core (but not throughout), melting, juicy, rich, aromatic, and delicious. Hedrick also notes that the fruit soon decays at the core.
Core and Seeds
Not described in source beyond the references to grittiness at the core (Hedrick) and the tendency to decay at the core (Hedrick).
Season
All sources place the fruit in October. Hedrick specifies the middle and end of October.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Downing's main entry carries the notation "(Jar.)", indicating a citation to a horticultural reference. The two separate Downing entries — one under "Beurre Le Fevre" and one under "Lefevre" — differ notably in their flesh descriptions (coarse and gritty versus fine, melting, juicy, vinous, and perfumed), suggesting either that the two entries drew on different source authorities or that they describe fruit of differing quality or maturity.
Book Sources
Described in 2 period pomological works
- Hedrick, The Pears of New York (1921)
- Downing, Fruits and Fruit Trees of America (1900) — listed as Beurre Le Fevre
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Le Fevre.
Beurre de Mortefontaine. Lefevre.
A French Pear of large size, roundish or roundish obovate, greenish yellow, with brownish orange in the sun. Flesh white, gritty, coarse. October.
[Additional entry in this volume: "Lefevre", pp. 822–822]
Lefevre. Beurré le Fevre. Beurré de Mortefontaine.
An old French Pear, originated about 1740. Fruit very large, roundish oval, dull green, dull brown in sun, with numerous conspicuous large gray dots. Stalk stout. Calyx with reflexed segments. Flesh greenish white, fine, melting, juicy, vinous, perfumed. October. (Jar.)
— U.P. Hedrick, The Pears of New York (1921)Beurré Lefèvre.
- Downing Fr. Trees Am. 799. 1869.
- Hogg Fruit Man. 524. 1884.
This variety was distributed by M. Lefèvre of Mortefontaine near Paris in 1846. Fruit large, obovate and sometimes oval, greenish-yellow on the shaded side and much covered with russet, but brownish-orange on the side next the sun, with some streaks of red; flesh white, rather gritty at the core, melting, juicy, rich, aromatic and delicious, soon decays at the core; middle and end of Oct.