Beurre Oudinot
PearBeurre Oudinot
Origin/History Published by Leroy in 1849.
Tree Not described in source.
Fruit
Size & Form: Above medium; turbinate-obtuse, swelled, irregular and bossed.
Surface: Rough to the touch. Skin dull grayish-yellow, dotted with clear brown, slightly blushed on the side exposed to the sun.
Flesh & Flavor: White, very fine and melting, free from grit. Juice abundant, sugary, vinous, of an exquisite flavor.
Quality: First rate.
Season September.
Uses Not described in source.
Subtypes/Variants Not described in source.
Other Not described in source.
Sources:
- Mag. Hort. 19:516. 1853
- Leroy Diet. Pom. 1:406. 1867
- U.P. Hedrick, The Pears of New York (1921)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurre Oudinot.
- Mag. Hort. 19:516. 1853. 2. Leroy Diet. Pom. 1:406. 1867.
Published by Leroy in 1849. Fruit above medium, turbinate-obtuse, swelled, irregular and bossed, rough to the touch, dull grayish-yellow, dotted with clear brown, slightly blushed on the side exposed to the sun; flesh white, very fine and melting, free from grit; juice abundant, sugary, vinous, of an exquisite flavor; first; Sept.