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Bosc Pears. Bosc pears are unique for their brown color and elongated shape. The skin can have a relatively rough texture, but the flesh is perfectly sweet and crisp.
Soft and sweet, tart and crunchy, mild and floral—there’s a pear variety to satisfy every palate. In fact, there’s a lot more to the humble pear than meets the eye, so...
Bosc Pear, from The Pears of New York (1921) by Ulysses Prentiss Hedrick [1] The Beurré Bosc or Bosc is a cultivar of the European pear (Pyrus communis), originally from France or Belgium. Also known as the Kaiser, it is grown in Europe, Australia, British Columbia and Ontario, Canada, and the U.S. states of California, Washington, and Oregon.
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If pears are placed next to bananas in a fruit bowl, the ethylene emitted by the banana causes the pears to ripen. [59] Refrigeration will slow further ripening. According to Pear Bureau Northwest, most varieties show little color change as they ripen (though the skin on Bartlett pears changes from green to yellow as they ripen). [60]
Conference pear from Savoie. A medium-sized pear with an elongated bottle shape, the Conference pear is similar in appearance to the 'Bosc pear'. A table pear, it is suitable for fresh-cut processing. [3] The fruit skin is thick greenish-brown, becoming pale yellow when ripe. The flesh is white, but turns pale yellow when the pear is ripe.
Anjou pears. Slightly rounder than Barlett pears, Anjou pears come in green or red varieties and don’t change color when fully ripe. Thought to have originated in Belgium or France, these pears ...
There are a few ways to ripen the fruit, starting by keeping them at room temperature. To speed up the ripening process, store your pears near other ripe fruits that emit ethylene gas, such as ...