Capiaumont

Pear

Capiaumont

Origin/History

Belgian origin. Elliott (1865) lists it as a profitable orchard and market variety, suited to growth on both Pear and Quince stocks. Thomas (1903) confirms Belgian origin and notes it as hardy and productive.

Tree

A free grower (Elliott). Hardy and productive (Thomas). Branches grayish yellow (Elliott). Leaves folded and recurved (Thomas). Grafts well on Pear or Quince (Elliott).

Fruit

Size: Medium.

Form: The two sources give partially differing shape descriptions. Elliott describes the fruit as globular, acute pyriform. Thomas describes it as conic-pyriform, or Tyson-shaped, quite acute, approaching turbinate, and regular in outline.

Stem: Curved (Elliott). About an inch long, but varying (Thomas).

Cavity: Not described in source.

Calyx: Large (Elliott). Widely reflexed, not sunk (Thomas).

Basin: Not described in source.

Skin: Smooth (Thomas). Yellow ground, with a cinnamon red cheek (Elliott) or cinnamon red to the sun (Thomas). Distinctly dotted (Thomas); russet dots and streaks present (Elliott); slightly russeted overall (Thomas).

Flesh/Flavor: White (Thomas). Buttery (both sources). Melting (Thomas). Moderately juicy (Thomas). Sweet (both sources). Often astringent (Thomas); a little astringent (Elliott). Rated "very good" by Elliott; about second quality by Thomas.

Core/Seeds: Not described in source.

Season

September–October (Elliott). Mid-autumn (Thomas). The two sources are in agreement.

Uses

A profitable orchard and market variety (Elliott).

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Capiaumont. Beurré Aurore, | Beurré Capiaumont, | Beurré Caloma. Foreign. This is a profitable orchard and market variety, on Pear or Quince. A free grower : branches, grayish yellow. Fruit, medium, globular, acute pyriform, yellow, with cinnamon red cheek, and russet dots and streaks; stem, curved; calyx, large; flesh, buttery, sweet, a little astringent; "very good." September, October.

— F.R. Elliott, The Western Fruit Book (1865)

Capiaumont. (Beurré de Capiaumont.) Size medium, conic-pyriform, or Tyson-shaped, quite acute, approaching turbinate, regular; skin smooth, yellow, with cinnamon red to the sun, distinctly dotted, slightly russeted; calyx widely reflexed, not sunk; stalk about an inch long, but varying; flesh white, buttery, melting, moderately juicy, sweet, often astringent, about second quality. Hardy and productive. Leaves folded, recurved. Ripens about mid-autumn. Belgian.

— John J. Thomas, The American Fruit Culturist (1903)

Beurré Aurore Beurré Caloma Beurré Capiaumont Beurré de Capiaumont Frederic de Wurtemberg Beurré de Capiaumont Beurré Capiaumont