Fall Beurre d'Aremberg
PearFall Beurre d'Aremberg
Origin/History
A seedling of the Beurre d'Aremberg, raised by Asahel Foote, Williamstown, Massachusetts. Described as a promising variety.
Tree
Moderately vigorous. An early and good bearer.
Fruit
Form and Size Medium; roundish oblate, inclining to obtuse pyriform.
Stem and Cavity Stalk short to medium, set at an inclination in a shallow cavity.
Calyx and Basin Calyx open or partially closed. Basin shallow, slightly corrugated.
Skin Pale greenish yellow, orange yellow where fully exposed. Sometimes a blush in the sun. Slight nettings and patches of russet, especially around the stalk and calyx. Thickly sprinkled with russet dots.
Flesh and Flavor Whitish, a little coarse, juicy, melting, sweet, vinous, with a peculiar slight musky flavor. Quality very good.
Core and Seeds Not described in source.
Season
October.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Fall Beurre d'Aremberg.
A seedling of the Beurre d'Aremberg, raised by Asahel Foote, Williamstown, Mass., and is a promising variety. Tree moderately vigorous, an early and good bearer.
Fruit medium, roundish oblate, inclining to obtuse pyriform; skin pale greenish yellow, orange yellow where fully exposed, sometimes a blush in the sun, slight nettings and patches of russet, especially around the stalk and calyx, and thickly sprinkled with russet dots; stalk short to medium, set at an inclination in a shallow cavity; calyx open, or partially closed; basin shallow, slightly corrugated; flesh whitish, a little coarse, juicy, melting, sweet, vinous, with a peculiar slight musky flavor; quality very good. October.