Pear (pyrus communis) BEURRÉ DIEL

Pear (Pyrus communis) 'Beurré Diel'

Old Belgian autumn variety with large fruits and buttery flesh.

'Beurré Diel' (also known as 'Diel's Butter Pear') is a historic pear variety originating from Belgium (discovered in 1805). It is named after the German pomologist Adrian Diel. This variety is valued for its large to very large fruits, high yield, and typical buttery, melting taste, which is ideal for fresh consumption and processing.

Main advantages of the variety:

• Large to very large fruits (180 – 320 g).
• Fine, melting, and juicy flesh (buttery texture).
• High and regular yield.
• Good storage life (until December) and transportability.
• Suitable for fresh consumption and culinary processing.

Origin and Registration

• Country of origin: Belgium (Brussels, 1805)
• History: Discovered by gardener Meuris, named after A. Diel.

Variety Characteristics

Tree

• Vigor: Medium strong. The crown is spreading, semi-spherical.
• Leaves: Wide, oval, shiny.
• Yield: Mid-early onset, bears regularly and abundantly.

Fruit

• Size and Weight: Large to very large (average 180 – 320 g, length 10 cm).
• Shape: Wide, stout pyriform shape, "shouldered" at the stem.
• Skin: Thick, slightly rough. Base color green-yellow, straw-yellow at maturity, densely dotted.
• Flesh: White-yellow, melting, juicy. Can be gritty around the core.
• Taste: Pleasant, sweet, aromatic.
• Usage: Universal (eating, cooking, drying).

Resistance and Requirements

• Requirements: Requires deep, nutritious, and warmer soils with sufficient moisture. Fruits become gritty on dry and poor soils.
• Resistance: More susceptible to scab and monilia. Requires protection.

Cultivation Recommendations

• Pollination: Self-sterile. Suitable pollinators: 'Conference', 'Beurré Hardy', 'Countess of Paris', 'Olivier de Serres'.

Harvest and Storage

• Harvest time: Second half of September.
• Consumption maturity: October to December.
• Storage: Good (until Christmas).