Beurre Motte

Pear

Beurre Motte

Origin and History Raised about 1853 at Roubaix in the Department of the Nord, France.

Fruit

Form and Size: Medium, oblong-pyriform. The fruit characteristically has one side longer than the other.

Skin: Bronze, dotted with russet, washed with grayish-green on the side not exposed to the sun.

Flesh and Flavor: White, semi-fine, semi-melting, juicy, sugary. Flavor very agreeable and distinctly buttery.

Stem, Cavity, Calyx, Basin, Core, and Seeds: Not described in source.

Season November.

Quality Classification Second class.

Tree Not described in source.

Uses Not described in source.

Subtypes or Variants Not described in source.

Source: U.P. Hedrick, The Pears of New York (1921), citing Leroy Dict. Pom. 1:401, fig. 1867.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurre Motte.

Leroy Dict. Pom. 1:401, fig. 1867.

Raised about 1853 at Roubaix in the Department of the Nord, Fr. Fruit medium, oblong-pyriform, having always one side longer than the other, bronze, dotted with russet, washed with grayish-green on the side not exposed to the sun; flesh white, semi-fine, semi-melting, juicy, sugary, with a very agreeable, buttery flavor; second; Nov.

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