Beurre Rouge d'Anjou
PearBeurre Rouge d'Anjou
Origin / History
A French pear.
Tree
Tree a good grower and productive. Young wood dull olive brown.
Fruit
Size: Medium or below.
Form: Roundish obovate pyriform. Surface uneven.
Stem: Medium, set in an acute cavity, sometimes with a lip.
Cavity: Acute, sometimes with a lip.
Calyx: Open.
Basin: Uneven.
Skin: Yellow, partially netted and patched with russet, a tinge of crimson in the sun.
Dots: Many, green and brown.
Flesh and flavor: Whitish, half melting, not juicy, sweet. Good.
Core and 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 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Rouge d'Anjou.
Rouge d'Anjou.
A French Pear. Tree a good grower and productive. Young wood dull olive brown.
Fruit medium or below in size, roundish obovate pyriform. Surface uneven. Skin yellow, partially netted and patched with russet, a tinge of crimson in the sun, sprinkled with many green and brown dots. Stalk medium, set in an acute cavity, sometimes with a lip. Calyx open. Basin uneven. Flesh whitish, half melting, not juicy, sweet. Good. October.