Styrian

Pear

Styrian Pear

Origin/History

This pear was received in England by the Horticultural Society from M. Bosc of Paris about 1824 (Hedrick). Downing describes it as coming from England. It is also known in literature as Keele Hall Beurré (Downing) and Beurre Keek Hall (Hedrick, citing Guide Pratique, 1895). The variety is referenced in the Journal of Horticulture 5:267 with figure, 1863 (Hedrick).

Tree

Vigorous and productive (Downing). Young shoots dull grayish olive brown (Downing).

Fruit

Size and Form: The two sources disagree on size: Downing describes the fruit as medium or above; Hedrick describes it as large. Both agree on the general shape: obovate pyriform (Downing), or long-obovate or pyriform, fairly even and regular in outline (Hedrick).

Stem: Rather long, inclined, curved, set in a small cavity, sometimes by a lip (Downing).

Cavity: Small (Downing).

Calyx: Partially closed; segments a little recurved (Downing).

Basin: Uneven (Downing).

Skin: The two sources give somewhat differing accounts. Downing describes the skin as pale yellow, lightly shaded with crimson in the sun, with traces and patches of russet and numerous brown dots. Hedrick describes the skin as even and shining, of a clear lemon-yellow with a bright vermilion cheek next the sun, appearing as if varnished — making no mention of russet or dots.

Flesh and Flavor: The sources disagree on flesh color and texture. Downing describes the flesh as white, a little coarse near the core, juicy, melting, sweet, and aromatic, rating the fruit Good. Hedrick describes the flesh as yellowish, very fine-grained, tender, buttery, melting, and extremely juicy, sweet and brisk with a fine flavor of vanilla, rating it a first-rate and delicious dessert fruit.

Core/Seeds: Not described in source.

Season

Downing gives September; Hedrick gives October.

Uses

Dessert (Hedrick).

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

STYRIAN.

Keele Hall Beurré.

This very bright-colored and excellent Pear comes from England. Tree vigorous and productive. Young shoots dull grayish olive brown.

Fruit medium or above, obovate pyriform. Skin pale yellow, lightly shaded with crimson in the sun, traces and patches of russet, and numerous brown dots. Stalk rather long, inclined, curved, set in a small cavity, sometimes by a lip. Calyx partially closed. Segments a little recurved. Basin uneven. Flesh white, a little coarse near the core, juicy, melting, sweet, aromatic. Good. September.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Styrian. i. Jour. Hort. 5:267, fig. 1863. Beurre Keek Hall. 2. Guide Prat. 87. 1895. Received in England by the Horticultural Society from M. Bosc of Paris about 1824. Fruit large, long-obovate or pyriform, fairly even and regular in outline; skin even and shining, of a clear lemon-yellow, with a bright vermilion cheek next the sun, appearing as if varnished; flesh yellowish, very fine-grained, tender, buttery, melting and extremely juicy, sweet, brisk and having a fine flavor of vanilla; a first-rate and delicious dessert fruit; Oct.

— U.P. Hedrick, The Pears of New York (1921)

Beurre Keek Hall Keele Hall Beurré Keele Hall Beurré