Coit's Beurré
Pear
Coit's Beurré
Origin/History
Raised by Colonel Coit, near Cleveland, Ohio. The variety is referenced in the Horticulturist (19:110, figs. 1, 2, 1864) and in Downing's Fruits and Fruit Trees of America (722, fig., 1869).
Tree
Not described in source.
Fruit
Size: Medium (both sources agree).
Form: Obovate inclining to pyriform (Hedrick); obovate pyriform (Thomas).
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Yellow ground, with dots that become crimson on the exposed side; cheek often crimson (Hedrick). The degree of russet coverage differs between sources: Hedrick describes the fruit as "deeply covered with russet," while Thomas characterizes it as yellow "with some russet."
Flesh/Flavor: Buttery, rich, and vinous (both sources agree). Hedrick further describes the flesh as juicy, spicy, and melting, and rates the variety "very good." Thomas describes the texture as granular — in tension with Hedrick's characterization of the flesh as melting.
Core/Seeds: Not described in source.
Season
September and October (Hedrick); September (Thomas).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (2)
— U.P. Hedrick, The Pears of New York (1921)Coit Beurré.
i. Horticulturist 19:110, figs. 1, 2. 1864. 2. Downing Fr. Trees Am. 722, fig. 1869.
Raised by Colonel Coit, near Cleveland, O. Fruit medium, obovate inclining to pyriform, yellow, deeply covered with russet, covered with dots which become crimson on exposed side, cheek often crimson; flesh buttery, juicy, spicy, melting, rich, vinous; very good; Sept. and Oct.
— John J. Thomas, The American Fruit Culturist (1903)Coit's Beurré. Medium, obovate pyriform, yellow with some russet, crimson, dotted; granular; buttery, rich, vinous. September.