Beurré Romain
PearBeurré Romain
Origin and History
An old variety of uncertain origin, described by Diel in 1802. Mentioned by Downing as early as 1845 and by Leroy in 1867. Variable in quality.
Tree
Moderately vigorous. (Downing; Hedrick gives no tree description.)
Fruit
Size and Form: Medium size according to Downing; medium or below according to Hedrick. Form variable: obovate-pyriform (Downing), ranging to oblong-obtuse-pyriform (Hedrick).
Skin: Downing describes the skin as pale yellowish green. Hedrick describes it as greenish-yellow, tinged with russet-red on the sun-exposed side, and covered with numerous dark gray spots.
Flesh: Whitish; semi-fine, melting, almost free from grit (Hedrick). Juicy (both sources).
Flavor: Downing describes the flavor as sweet and agreeable. Hedrick gives a more complex profile: acidulous and saccharine, with a slight and pleasant taste of anis.
Season
September to October.
Uses and Quality
Dessert quality rated "Good" by Downing. Both sources note the variety is variable in quality.
Note on sources: The two descriptions agree on the essentials but diverge on skin color (Downing omits the russet-red sun-blush and gray spots noted by Hedrick) and on flavor (Downing emphasizes sweetness; Hedrick emphasizes the characteristic anise note and a sweet-tart balance). The Hedrick account, being later and more detailed, likely reflects more careful examination; the skin spots and anise flavor are the most diagnostically useful details for identification.
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 Romain.
Fondante de Rome. Beurre de Rome. La Reine.
An old variety, variable in quality. Tree moderately vigorous.
Fruit of medium size, obovate pyriform. Skin pale yellowish green. Flesh white, juicy, sweet, and agreeable. Good. September to October.
— U.P. Hedrick, The Pears of New York (1921)Beurré Romain.
- Downing Fr. Trees Am. 364. 1845.
- Leroy Dict. Pom. 1:420, figs. 1867.
Of uncertain origin; described by Diel in 1802. Fruit medium or below, variable in form from obovate-pyriform to oblong-obtuse-pyriform, greenish-yellow tinged with russet-red next the sun and covered with numerous dark gray spots; flesh whitish, semi-fine, melting, almost free from grit, juicy, acidulous, saccharine, with a slight and pleasant taste of anis; variable in quality; Sept. and Oct.