Beurré Moire
Pear
Beurré Moire
Origin/History
A French pear (Downing). Elliott lists it simply as "Foreign" and notes it "promises well" as a variety for western cultivation.
Tree
Vigorous in growth (both sources). Elliott describes the habit as upright, with early and productive bearing. A notable characteristic reported by Elliott: the tree often blossoms a second time in the season and sets fruit, which does not mature. Downing confirms productive habit. Young wood is reddish yellow olive brown (Downing).
Fruit
Size and Form: Large. Downing describes the form as oblong obtuse pyriform; Elliott as obovate oblong pyriform.
Stem: Stout (both sources). Downing describes it as medium in length, curved, and inserted in an uneven depression. Elliott gives the length as approximately one inch, and notes a slight lip on one side of the depression.
Calyx: Small (both sources). Elliott adds that the segments are short and stiff.
Basin: Shallow (Downing). Not separately described by Elliott beyond the stem cavity notes.
Skin: The two sources differ on color. Downing describes the skin as greenish yellow, profusely sprinkled with yellow dots, sometimes with a tinge of red on the sun-exposed side. Elliott describes it as pale green with dots of darker green, and occasionally a russet patch. Elliott further notes the skin is thick and harsh.
Flesh and Flavor: The sources differ on flesh color and texture. Downing describes the flesh as yellowish, a little granular, buttery, and melting, with a fine rich brisk flavor and highly perfumed. Elliott describes it as white, juicy, vinous, and half-melting, with a sprightly character. Both sources rate quality as very good (Downing: "Good to very good"; Elliott: "very good").
Core and Seeds: Core small; seeds imperfect (Elliott). Not described by Downing.
Season
The two sources differ substantially. Downing gives October; Elliott gives November and December.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
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)BEURRÉ MOIRE.
Beurré Moiret. Beurre Moire. Moire. Belle de Moire.
A French Pear of vigorous and productive habit. Young wood reddish yellow olive brown.
Fruit large, oblong obtuse pyriform. Skin greenish yellow, profusely sprinkled with yellow dots, sometimes a tinge of red in the sun. Stalk medium, stout, curved, inserted in an uneven depression. Calyx small. Basin shallow. Flesh yellowish, a little granular, buttery, melting, with a fine rich brisk flavor, highly perfumed. Good to very good. October.
— F.R. Elliott, The Western Fruit Book (1865)Beurre Moire. Beurré Moire.
Foreign. Tree, vigorous, upright grower, early, productive bearer, often blossoms the second time in a season, and sets fruit, which, of course, does not mature; promises well. Fruit, large, obovate oblong pyriform, pale green, with dots of darker green, and occasionally a russet patch; stem, one inch, stout, slight lip on one side of depression; calyx, small, short, stiff segments; core, small; seeds, imperfect; skin, thick, harsh; flesh, white, juicy, vinous, half melting, sprightly; "very good." November and December.