Beurré Rouge d'Automne
PearBeurré 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
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)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.