Beurré Seutin
PearBeurré Seutin
Origin/History
Attributed to Van Mons; first published in 1847 (Hedrick). Cited in Dochnahl, Führ. Obstkunde 2:180 (1856) and Downing, Fruits and Fruit Trees of America, 697 (1869).
Tree
Not described in source.
Fruit
Size: Medium.
Form: Pyriform, inclining to oval, irregular or angular.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Light green, turning yellowish at maturity, sprinkled with dots and speckles of russet, sometimes shaded with dull crimson.
Flesh/Flavor: Coarse, not very juicy, semi-melting (Hedrick). Dry (Downing).
Core/Seeds: Not described in source.
Season
December and January (Hedrick). Late-keeping (Downing).
Uses
Rated third for dessert, first for cooking (Hedrick). A cooking pear (Downing).
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurré Seutin.
Fruit medium, pyriform, inclining to oval, irregular or angular. Color green, sprinkled with russet, sometimes shaded with dull crimson. A late-keeping, dry, cooking pear.
— U.P. Hedrick, The Pears of New York (1921)Beurré Seutin.
- Dochnahl Fuhr. Obstkunde 2:180. 1856.
- Downing Fr. Trees Am. 697. 1869.
Attributed to Van Mons and first published in 1847. Fruit medium, pyriform, inclining to oval, irregular or angular, light green turning yellowish at maturity, sprinkled with dots and speckles of russet, sometimes shaded with dull crimson; flesh coarse, not very juicy, semi-melting; third for dessert, first for cooking; Dec. and Jan.