Hardy (Beurre Hardy) A medium to larger size fruit, symmetrical, granular skin, tender dull greenish yellow, often some russeting, numerous dots.  The flesh is somewhat granular, buttery, juicy, rich, aromatic flavor when properly grown and handled, inclined to be bitter in taste if picked too early and susceptible to core breakdown if left on the trees too long.  This variety is considered to be too soft to withstand commercial handling.  The variety is mainly used in the canning industry and minimal mounts are sold fresh. 
The Hardy originated at Boulogne-sur-Mer, France in1830.