Beurré Samoyeau
PearBeurré Samoyeau
Origin & History
A seedling of André Leroy, Angers, France. First fruited in 1863.
Tree
Not described in source.
Fruit
Size & Form: Below medium; turbinate, slightly obtuse. One side is always more swelled than the other.
Skin: Greenish-yellow, sprinkled with large russet spots and some stains of fawn; partly scaly.
Flesh & Flavor: White, fine, melting. Rather granular above and below the core. Juice fair in amount, saccharine, with a delicate perfume and highly agreeable, buttery flavor. Rated first (highest quality).
Core & Seeds: Not described in source.
Season
November and December.
Uses
Not described in source.
Subtypes & Variants
Not described in source.
References
- Leroy, A., Dictionnaire Pomologique 1:428, fig. 1867
- Mas, Pomologie Générale 4:129, fig. 257, 1879
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurré Samoyeau.
- Leroy Dict. Pom. 1:428, fig. 1867. 2. Mas Pom. Gen. 4:129, fig. 257. 1879.
A seedling of André Leroy, Angers, Fr.; fruited in 1863. Fruit below medium, turbinate, slightly obtuse, one side always more swelled than the other; skin greenish-yellow, sprinkled with large, russet spots and some stains of fawn, partly scaly; flesh white, fine, melting, rather granular above and below the core; juice fair in amount, saccharine, with a delicate perfume and highly agreeable, buttery flavor; first; Nov. and Dec.