Beurre Morisot

Pear

Beurre Morisot

Origin and History

A hardy French pear of unknown origin. Published in M. de Bavay's Catalog, 1855–56. (Reference: Mas Pom. Gen. 1:7, fig. 4. 1872.)

Tree

Not described in source.

Fruit

Size: Large

Form: Globular-conic

Skin: Bright yellow all over

Flesh and Flavor: White, semi-melting; juice abundant, sweet, slightly acid, of refreshing savor

Stem: Not described in source

Cavity and Calyx/Basin: Not described in source

Core and Seeds: Not described in source

Season

Toward end of winter and spring.

Uses

Good quality.

Subtypes and Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurre Morisot.

Mas Pom. Gen. 1:7, fig. 4. 1872.

A hardy French pear of unknown origin, but published in M. de Bavay's Catalog, 1855-56. Fruit large, globular-conic, bright yellow all over; flesh white, semi-melting; juice abundant, sweet, slightly acid, of refreshing savor; good; toward end of winter and spring.

— U.P. Hedrick, The Pears of New York (1921)