Fall Beurre d'Arenburg
PearFall Beurre d'Arenburg
Origin and History
Exhibited by Asahel Foote, Williamstown, Massachusetts, at the Boston meeting of the American Pomological Society in 1875 as one of his seedlings.
Tree
Not described in source.
Fruit
Size and Form: Medium, globular-oblate, inclining to obtuse-pyriform.
Skin: Pale greenish-yellow, tinged with orange where well exposed; sometimes blushed on the cheek next the sun; slightly patched and netted and much dotted with russet.
Stem: Not described in source.
Cavity and Basin: Not described in source.
Calyx: Not described in source.
Flesh and Flavor: Whitish, rather coarse, juicy, melting, sweet, vinous, musky; very good.
Core and Seeds: Not described in source.
Season
October.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Sources:
- U.P. Hedrick, The Pears of New York (1921), citing American Pomological Society Report (1875) and Downing Fruit Trees of America, 3rd Appendix (1881).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Fall Beurre d'Arenburg.
i. Am. Pom. Soc. Rpt. 119. 1875. 2. Downing Fr. Trees Am. 3rd App. 175. 1881.
Exhibited by Asahel Foote, Williamstown, Mass., at the Boston meeting of the American Pomological Society in 1875 as one of his seedlings. Fruit medium, globular-oblate, inclining to obtuse-pyriform, pale greenish-yellow, tinged with orange where well exposed, sometimes blushed on the cheek next the sun, slightly patched and netted and much dotted with russet; flesh whitish, rather coarse, juicy, melting, sweet, vinous, musky; very good; Oct.