Beurré Rouge d'Automne

Pear

Beurré Rouge d'Automne

Origin & History

Raised about 1780 by the Chartreuse monks at Paris.

Tree

Not described in source.

Fruit

Size and Form
Medium and often below medium size. Form obovate-obtuse-pyriform.

Skin
Yellow-ochre, dotted and stained with fawn around the calyx. Washed with brownish-red on the side next the sun.

Flesh & Flavor
White, semi-fine or coarse, melting. Rarely very juicy. Granular at center. Sugary and vinous with little perfume. Quality variable.

Cavity, Calyx, Basin, Stem, Core/Seeds
Not described in source.

Season

Not described in source.

Uses

Not described in source.

Subtypes & Variants

Not described in source.

Other

Referenced in Leroy Dict. Pom. 1:421, fig., 1867.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurré Rouge d'Automne.

i. Leroy Dict. Pom. 1:421, fig. 1867.

Raised about 1780 by the Chartreuse monks at Paris. Fruit medium and often below, obovate-obtuse-pyriform, yellow-ochre, dotted and stained with fawn around the calyx and washed with brownish-red on the side next the sun; flesh white, semi-fine or coarse, melting, rarely very juicy, granular at center, sugary, vinous, little perfume; quality variable.

— U.P. Hedrick, The Pears of New York (1921)

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