Beurre Philippe Delfosse
PearBeurre Philippe Delfosse
Origin and History
From a bed of seeds made in 1832 by M. Grégoire, Jodoigne, Belgium.
Tree
Not described in source.
Fruit
Size: Above medium.
Form: Obovate-obtuse-pyriform.
Skin: Golden yellow, dotted, striped and marbled with fawn.
Flesh and Flavor: Buttery, whitish, very melting, slightly gritty at core. Juice very abundant, acidulous, sugary, delicately perfumed. Quality rated as first (first-class).
Core and Seeds: Not described in source.
Season
November to January.
Uses
Not described in source.
Subtypes or Variants
Not described in source.
Source References:
- Leroy Dict. Pom. 1:409, fig. (1867)
- Hogg Fruit Man. 518 (1884)
- 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 Philippe Delfosse.
i. Leroy Dict. Pom. 1:409, fig. 1867. 2. Hogg Fruit Man. 518. 1884.
From a bed of seeds made in 1832 by M. Grégoire, Jodoigne, Bel. Fruit above medium, obovate-obtuse-pyriform, golden yellow, dotted, striped and marbled with fawn; flesh buttery, whitish, very melting, slightly gritty at core; juice very abundant, acidulous, sugary, delicately perfumed; first; Nov. to Jan.