Gris d'Hiver

Pear

Gris d'Hiver

Origin/History French. Identified in contemporary sources as Beurré Gris d'Hiver Nouveau, or Gray Winter Beurré.

Tree Shoots purplish-red. Leaves curled.

Fruit

Size and Form: Medium; obovate or short Doyenné-form, obtuse.

Skin: Greenish, considerably russeted.

Stalk: Thick, short.

Cavity: Moderate.

Basin: Small.

Flesh and Flavor: Greenish, buttery, melting, very juicy, rich, slightly sub-acid. Resembles Beurré d'Aremberg in flavor, but rather richer and less acid.

Core and Seeds: Not described in source.

Season Early winter.

Uses Not described in source.

Subtypes/Variants Not described in source.

Book Sources

Described in 1 period pomological work

Thomas, The American Fruit Culturist (1903)

View original book sources (1)

Gris d'Hiver.* (Beurré Gris d'Hiver Nouveau, or "Gray Winter Beurré.") Size medium, obovate, or short Doyenné-form, obtuse; skin greenish, considerably russeted; stalk thick, short, cavity moderate, basin small; flesh greenish, buttery, melting, very juicy, rich, slightly sub-acid—resembling in flavor the Beurré d'Aremberg, but rather richer and less acid. Early winter. Shoots purplish-red, leaves curled. French. Fig. 677.

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

Beurré Gris d'Hiver Nouveau Gray Winter Beurré Beurré Gris d'Hiver Nouveau Beurré Gris d'Hiver