Bezi Vaet
PearOrigin and History
The Bezi Vaet has been considerably cultivated in America, though it is not generally considered more than a good second-rate pear.
Tree
Young shoots are reddish olive brown.
Fruit
Size and Form: Medium size, obovate, narrowing to the stalk.
Skin: Roughish, pale green, becoming yellowish, with many russety spots and a brownish cheek.
Stem: An inch or more long, inserted in a slight cavity.
Calyx: Set in a small basin.
Flesh and Flavor: Yellowish white, melting, juicy, with a sweet, somewhat perfumed flavor. Quality: Good.
Season
November to January.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Source: A.J. Downing, The Fruits and Fruit Trees of America (1900 edition)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Bezi Vaet.
Beurre de Beaumont. Besi Va. De Saint Waast. Besi Vaat. Besi Vath. Besi Waet. Besi de St. Waast.
The Bezi Vaet has been considerably cultivated in this country, but is not generally considered more than a good second-rate Pear. The young shoots are reddish olive brown.
Fruit of medium size, obovate, narrowing to the stalk. Skin roughish, pale green, becoming yellowish, with many russety spots and a brownish cheek. Stalk an inch or more long, inserted in a slight cavity. Calyx set in a small basin. Flesh yellowish white, melting, juicy, with a sweet, somewhat perfumed flavor. Good. November to January.