Diel

Pear

Diel

Origin/History

Belgian variety. Also known as Diel's Butter (Diel's Butter pear). Referenced as Fig. 693 in the source.

Tree

Shoots large, spreading, and irregular. Leaves roundish or broad. Succeeds well when grafted on quince stocks.

Fruit

Size and Form: Large, sometimes very large. Thick pyriform (pear-shaped) with a short, obtuse neck and very large body. Small specimens approach obovate in form.

Skin: Dull yellow with numerous conspicuous dots and some russet.

Stem (Stalk): An inch and a fourth to an inch and a half long, stout, and moderately sunk into the fruit.

Basin: Slightly furrowed.

Flesh and Flavor: Rather coarse, rich, sugary, buttery, and juicy. Described as "fine."

Cavity, Calyx, and Core: Not described in source.

Season

Late autumn and early winter.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 1 period pomological work

Thomas, The American Fruit Culturist (1903)

View original book sources (1)

Diel.* (Diel's Butter.) Large, sometimes very large, thick pyriform, neck short, obtuse, body very large; small specimens approach obovate; skin dull yellow, with numerous conspicuous dots, and some russet; stalk an inch and a fourth to an inch and a half long, stout, moderately sunk; basin slightly furrowed; flesh rather coarse, rich, sugary, buttery, juicy, fine. Late autumn and early winter. Shoots large, spreading, irregular; leaves roundish or broad. Succeeds well on quince stocks. Belgian. Fig. 693.

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

Beurre Magnifique Beurre Vert Diel's Butter Diel's Butter B Dorothee Royale Guillaurae de Nassau Sankt-Augustus Sylvanghe Vert d'Hiver Trois-Tours Beurré Diel Gros Dillen