Beurre Saint-Aubert

Pear

Beurre Saint-Aubert

Origin/History

Probably Belgian. First documented in Guide Pratique, 1895.

Tree

Not described in source.

Fruit

Size and Form: Medium, oval.

Skin: Lemon-yellow, speckled with fawn.

Stem: Not described in source.

Cavity: Not described in source.

Calyx and Basin: Not described in source.

Flesh and Flavor: Very melting, sugary, and perfumed.

Core and Seeds: Not described in source.

Season

October and November.

Uses

Classified as "first" quality — a dessert pear of top rank.

Subtypes/Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurre Saint-Aubert.

I. Guide Prat. 87. 1895.

Probably Belgian. Fruit medium, oval, lemon-yellow, speckled with fawn; flesh very melting, sugary and perfumed; first; Oct. and Nov.

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

Beurre Mont Saint-Aubert Beurre de SaintAubert Beurre du Mont Saint-Aubert