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Bosc pears are characterised by their hard flesh and brown skin. Early in their ripeness cycle they tend to be juicy, crunchy and sweet. When fully ripe the fruit becomes sweeter and softer, and the skin becomes wrinkly. [4] Extra fancy and fancy grade of Bosc pears in Canada should be at least 54 mm in diameter. They should be smooth, clean ...
Bosc Pears. Bosc pears are unique for their brown color and elongated shape. ... then when you're ready to eat, they make for great snacking pears or a sweet addition to salads or cheese boards ...
Bosc pears are also ideal for baking, as their flavor intensifies when roasted or baked in a galette or fruit crumble. While they can stand up to a bit more spice than Anjou, don’t go overboard.
The good news is that eating a bad pear is unlikely to make you seriously ill. “Eating pears past their prime may give you an upset stomach, but they will not make you sick in the sense you will ...
Black spot (of Japanese pear) Alternaria alternata. Blister canker Helminthosporium papulosum. Blister disease Coniothecium chomatosporum: Blue mold rot Penicillium spp. Penicillium expansum. Botrytis spur and blossom blight Botrytis cinerea Botryotinia fuckeliana [teleomorph] Brown rot Monilinia fructicola Monilinia laxa. Cladosporium fruit rot
Pyrus communis, the common pear, is a species of pear native to central and eastern Europe, and western Asia. [ 3 ] It is one of the most important fruits of temperate regions, being the species from which most orchard pear cultivars grown in Europe , North America , and Australia have been developed.
To pack pears in syrup, first prepare a syrup of sugar and water in a saucepan and heat until the sugar dissolves (use two to four cups sugar for every four cups water).
The Seckel is a winter pear, harvested in the fall, which can be stored for about 5 months. The fruit is very sweet and crunchy, with a coarser grain than most European varieties. [5] Compared to most other pears, they are very small, less than 3" in length and width. [4]