Bosc

A warm cinnamon brown with natural russeting over the surface of the skin. Bosc are sweeter earlier in the ripening process over other pear varieties. They exhibit a long curved stem and elegant elongated neck that widens gradually to a full rounded base, creating a silhouette that is unique among pears.

 

Culinary uses

Excellent for baking, broiling and poaching as they have a more firm, dense flesh than other pear varieties. Their natural flavor is also less likely to be overtaken by strong spices when cooking or baking them. Also outstanding for fresh eating, especially if you like a firm texture in your pear.

 

Ripening 

Bosc pears are sweeter and more flavorful earlier in the ripening process than other pear varieties. As a result, the complex flavor, honey-sweetness, and juiciness of Bosc can be enjoyed before their flesh has fully softened. Since the flesh density of Bosc is greater than other pears, it's important to take this into consideration when determining when Bosc pears are ripe. Checking the neck of the pear, applying gentle thumb pressure near the stem end, is still the best method for checking Bosc for ripeness. Just keep in mind that Bosc will "give" less than other pears when they are ready. Ripen Bosc pears as you would any other variety: leave them at room temperature and only refrigerate after the pears have ripened.

Nutrition Info Varietal Card

Availability

Pears Aug Sept Oct Nov Dec Jan Feb March April May June July
D'Anjou   X X X X X X X        
Bartlett X X X X X X            
Bosc   X X X X X X X        
Red D'Anjou   X X X X X X X        
Red Bartlett   X X X X X X X        

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