Beurre Robert
Pear
USDA Pomological Watercolor Collection
Beurre Robert
Origin and History
Originated near Angers, France, in 1860 or 1861.
Tree
Vigorous and promising of considerable value.
Fruit
Form and Size: Large, oblong obtuse pyriform.
Skin: Greenish yellow, covered with small gray dots, with brownish red coloring next the stalk and calyx.
Flesh and Flavor: White, melting, fine, juicy, sweet, with vinous character and delicate perfume.
Stem, Cavity, Basin, Calyx: Not described in source.
Core and Seeds: Not described in source.
Season
November, December.
Storage and Keeping
Not described in source.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Robert.
Originated near Angers, France, in 1860 or 1861. The tree is vigorous and promising of considerable value.
Leroy describes the fruit as large, oblong obtuse pyriform. Skin greenish yellow, covered with small gray dots, and with a brownish red next the stalk and calyx. Flesh white, melting, fine, juicy, sweet, vinous, delicate perfume. November, December.