Beurre Mondelle
PearBeurre Mondelle
Origin/History
Propagated by M. Bavay of Vilvorde, Belgium, around 1850; origin otherwise unknown. Described by Downing as "a Belgian pear, but little known." Referenced in Mas, Le Verger 3:Pt. i, 143, fig. 70 (1866–73) and Leroy, Dict. Pom. 1:396, fig. (1867).
Tree
Not described in source.
Fruit
Size and Form: Medium. Downing describes the form as roundish oblate obovate, or pyriform. Hedrick gives turbinate-obtuse, ventriculous, regular in form.
Stem: Long and curved (Downing). Sometimes set in a small cavity, sometimes attached by a lip (Downing).
Cavity: Sometimes present, small (Downing).
Calyx: Open (Downing).
Basin: Broad, uneven (Downing).
Skin: Greenish yellow. Downing describes it as netted and patched and mostly covered with cinnamon russet, with many russet dots. Hedrick describes it as dotted with fawn and nearly covered with marblings of russet.
Flesh and Flavor: Melting, juicy (both sources agree). Flesh color is given as yellowish by Downing and white by Hedrick. Texture is described as coarse by Downing and semi-fine, compact by Hedrick; Hedrick also notes it is granular at the core. Juice very abundant, very saccharine, savory, with a highly agreeable musky perfume (Hedrick). Downing describes the flavor as aromatic and rates the fruit Good; Hedrick rates it first quality.
Core/Seeds: Flesh granular at the core (Hedrick).
Season
Downing gives October. Hedrick gives all of September. The two sources conflict on ripening time.
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)Beurre Mondelle.
A Belgian Pear, but little known.
Fruit medium, roundish oblate obovate, or pyriform. Skin greenish yellow, netted and patched and mostly covered with cinnamon russet, and many russet dots. Stalk long, curved, sometimes set in a small cavity sometimes by a lip. Calyx open. Basin broad, uneven. Flesh yellowish, coarse, juicy, melting, aromatic. Good. October.
— U.P. Hedrick, The Pears of New York (1921)Beurre Mondelle.
- Mas Le Verger 3:Pt. i, 143, fig. 70. 1866-73.
- Leroy Dict. Pom. 1:396, fig. 1867.
M. Bavay, Vilvorde, Bel., propagated this variety about 1850; origin unknown. Fruit medium, turbinate-obtuse, ventriculous, regular in form, greenish-yellow, dotted with fawn and nearly covered with marblings of russet; flesh white, semi-fine, compact, melting, granular at the core; juice very abundant, very saccharine, savory, possessing a highly agreeable, musky perfume; first; all Sept.