Beurre Pointille de Roux
PearBeurre Pointille de Roux
Origin/History
A Belgian pear raised by Van Mons. Alexandre Bivort described it in 1851. Downing characterizes it as showy but of second quality. Hedrick cites Leroy (Dict. Pom. 1:410, fig. 1867) and Mas (Pom. Gen. 7:107, fig. 534, 1881) as the primary pomological references, both of which reproduce the Bivort/Van Mons provenance.
Tree
Not described in source.
Fruit
Size: Medium.
Form: Downing gives the form as ovate-obtuse pyriform. Hedrick describes it as long-turbinate-obtuse — these accounts differ and both are noted.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: The two sources differ in their account of surface color and markings. Downing describes the skin as greenish, dotted, splashed, and shaded with red in the sun. Hedrick describes it as meadow-green, mottled and dotted with russet, with no mention of red coloring.
Flesh/Flavor: The two sources again differ in particulars. Downing describes the flesh as white, half-tender, melting, juicy, and sweet, rating it Good. Hedrick gives the flesh as greenish-white, semi-fine, semi-melting, and gritty around the core, with juice sufficient and saccharine but having little perfume, rating it second quality.
Core/Seeds: Not described in source.
Season
October.
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 Pointelle de Roux.
A Belgian Pear, showy, but of second quality. Fruit medium, ovate obtuse pyriform. Skin greenish, dotted, splashed, and shaded with red in the sun. Flesh white, half tender, melting, juicy, sweet. Good. October. (Leroy.)
— U.P. Hedrick, The Pears of New York (1921)Beurre Pointille de Roux.
i. Leroy Diet. Pom. 1:410, fig. 1867. 2. Mas Pom. Gen. 7:107, fig. 534. 1881.
Alexandre Bivort described this pear in 1851 and said that it had been raised by Van Mons. Fruit medium, long-turbinate-obtuse, meadow-green, mottled and dotted with russet; flesh greenish-white, semi-fine, semi-melting, gritty around the core; juice sufficient, saccharine, having little perfume; second; Oct.