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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.
Sweet, succulent and refreshing—a ripe pear is a thing of beauty. Unripe pears, on the other hand, are not nearly as rewarding. Fortunately, our guide on how to ripen...
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.
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...
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]
The D'Anjou pear, sometimes referred to as the Beurré d'Anjou or simply Anjou, is a short-necked cultivar of European pear. The variety was originally named 'Nec Plus Meuris' in Europe and the name 'Anjou' or 'd'Anjou' was erroneously applied to the variety when introduced to America and England.
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.
Explore sweet, juicy varieties like Bartlett, Anjou, Bosc and so many more.