Beymont

Origin/History

Beymont is referenced in Gardeners' Chronicle (1860) and in Downing's Fruits and Trees of America (1857, with figure). Hedrick (1921) notes it may be identical with the variety known as Beurre Bymont. Thomas (1903) lists it with the alternate designation "Beurré Bieumont." The question of synonymy with related Beurré forms remains noted but unresolved in the sources.

Tree

Not described in source.

Fruit

Size and Form

Both sources agree the fruit is medium in size. The sources conflict on form: Hedrick describes the fruit as oblate, even, and handsomely shaped; Thomas describes it as obovate, specifically comparing the shape to that of the Bloodgood pear.

Stem

Thomas notes the stalk is long and curved. Hedrick notes the area around the stalk is russeted.

Cavity

Not described in source.

Calyx

Thomas describes the calyx as small.

Basin

Thomas describes the basin as shallow.

Skin

Hedrick describes the skin as golden-yellow on the sun-exposed side, greenish-yellow in the shade, with russet around the stalk. Thomas describes the skin color as crimson russet.

Flesh and Flavor

The sources conflict on flesh character. Hedrick describes the flesh as tender and not very juicy, characterizing the fruit overall as inferior. Thomas, by contrast, describes the flesh as melting, very sweet, rich, and perfumed — a notably more favorable assessment.

Core and Seeds

Not described in source.

Season

Hedrick places the season in November. Thomas gives a broader window of October to December.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Not described in source.