Beurré van Driessche
PearBeurré van Driessche
Origin/History
Obtained from seed in 1858 by M. van Driessche, a horticulturist at Ledeberg, near Ghent, Belgium (Hedrick). Downing, writing ca. 1900, notes it was "but recently introduced" at that time, and that he found no description of it except in Leroy, from which his account is copied. The primary pomological reference is Leroy, Dict. Pom. 1:434, fig. 1867 (Hedrick). Both Downing and Hedrick draw their fruit descriptions from this Leroy account.
Tree
Not described in source.
Fruit
Size: Downing gives "above medium"; Hedrick gives "rather large."
Form: Oblong-obtuse pyriform (Downing); oblong-obtuse (Hedrick).
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Dull yellow, dotted with clear brown, and shaded with the same next the stem (Downing). Hedrick notes only dull yellow, without mention of the brown dots or shading.
Flesh/Flavor: Whitish, half fine, half melting, rough at centre, juicy, sweet, vinous; quality Excellent (Downing). Semi-melting, sugary and of a delicate savor, with vinous and acid juice; first quality (Hedrick). Both sources agree on the vinous character and semi-melting texture. Downing characterizes the flavor as sweet; Hedrick notes an acid element in the juice alongside the sugar.
Core/Seeds: Not described in source.
Season
February to May (both sources agree).
Uses
Not described in source.
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)BEURRE VAN DRIESSCHE.
Originated in Belgium, and but recently introduced. We find no description of it except in Leroy, which we copy.
Fruit above medium, oblong obtuse pyriform, dull yellow, dotted with clear brown, and shaded with the same next the stem. Flesh whitish, half fine, half melting, rough at centre, juicy, sweet, vinous. Excellent. February, May.
— U.P. Hedrick, The Pears of New York (1921)Beurré van Driessche.
- Leroy Dict. Pom. 1:434, fig. 1867.
Obtained from seed in 1858 by M. van Driessche, a horticulturist at Ledeberg, near Ghent, Bel.
Fruit rather large, oblong-obtuse, dull yellow; flesh semi-melting, sugary and of a delicate savor, vinous and acid juice; first; Feb. to May.