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Bosc pears are characterised for their hard flesh and brown skin. Moreover, at one point in their ripeness cycle they tend to be juicy, crunchy and sweet.
Bosc pears are characterised for their hard flesh and brown skin. Moreover, at one point in their ripeness cycle they tend to be juicy, crunchy and sweet.


Once they have reached their state of full ripeness the flavour of Bosc pears turns to be sweeter, while the texture becomes softer and wrinkly. One aspect that shows when Bosc pears are totally ripened can be found in the top part of the fruit, when its skin becomes wrinkly.<ref>{{Cite news|url=http://www.thefruitcompany.com/fruit-encyclopedia/pears/golden-bosc-pears/|title=Golden Bosc Pear Info & Facts {{!}} The Fruit Company®|date=2014-07-23|work=The Fruit Company|access-date=2018-05-08|language=en-US}}</ref>
Once they have reached their state of full ripeness the flavour of Bosc pears tends to be sweeter, while the texture becomes softer and wrinkly. One aspect that shows when Bosc pears are totally ripened can be found in the top part of the fruit, when its skin becomes wrinkly.<ref>{{Cite news|url=http://www.thefruitcompany.com/fruit-encyclopedia/pears/golden-bosc-pears/|title=Golden Bosc Pear Info & Facts {{!}} The Fruit Company®|date=2014-07-23|work=The Fruit Company|access-date=2018-05-08|language=en-US}}</ref>


Extra fancy and fancy grade of bosc pear in [[Canada]] should be at least 54 mm in diameter. They should be smooth, clean and well formed.<ref>{{Cite web|url=http://inspection.gc.ca/about-the-cfia/acts-and-regulations/list-of-acts-and-regulations/documents-incorporated-by-reference/canadian-grade-compendium-volume-2/eng/1519996239002/1519996303947?chap=2#s13c2|title=Canadian Grade CompendiumVolume 2 – Fresh Fruit or Vegetables|last=Government of Canada|first=Canadian Food Inspection Agency|date=2018-03-02|website=inspection.gc.ca|access-date=2019-07-11}}</ref>
Extra fancy and fancy grade of bosc pear in [[Canada]] should be at least 54 mm in diameter. They should be smooth, clean and well formed.<ref>{{Cite web|url=http://inspection.gc.ca/about-the-cfia/acts-and-regulations/list-of-acts-and-regulations/documents-incorporated-by-reference/canadian-grade-compendium-volume-2/eng/1519996239002/1519996303947?chap=2#s13c2|title=Canadian Grade CompendiumVolume 2 – Fresh Fruit or Vegetables|last=Government of Canada|first=Canadian Food Inspection Agency|date=2018-03-02|website=inspection.gc.ca|access-date=2019-07-11}}</ref>

Revision as of 23:02, 3 January 2020

Pear 'Bosc'
Oregon-grown 'Bosc pears'
GenusPyrus
SpeciesPyrus communis
Cultivar'Bosc'
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) from France or Belgium originally. Also known as the Kaiser, it is grown in Europe, Australia, British Columbia and Ontario, Canada, and the northwestern U.S. states of California, Washington, and Oregon.

The Beurré Bosc was cultivated first in France. The name Bosc is given after a French horticulturist named Louis Bosc.

Characteristic features are a long tapering neck and russeted skin. Famous for its warm cinnamon color, the Bosc pear is often used in drawings, paintings, and photography due to its shape. Its white flesh is denser, crisper and smoother than that of the 'Williams' or 'D'Anjou' pear. It is called the "aristocrat of pears". It is suitable to be used in poaching.

History

It is unclear of the origin of where Bosc pears come from whether it is Belgium or France. The first time that Bosc Pears were seen was in the early 1800s.[2]

Season

The season of Bosc pears start in fall most likely in September all the way through spring in the months of April and May.[3]

Taste and ripeness

Bosc pears are characterised for their hard flesh and brown skin. Moreover, at one point in their ripeness cycle they tend to be juicy, crunchy and sweet.

Once they have reached their state of full ripeness the flavour of Bosc pears tends to be sweeter, while the texture becomes softer and wrinkly. One aspect that shows when Bosc pears are totally ripened can be found in the top part of the fruit, when its skin becomes wrinkly.[4]

Extra fancy and fancy grade of bosc pear in Canada should be at least 54 mm in diameter. They should be smooth, clean and well formed.[5]


Nutrition

Most pears are a good source of fibre. A medium size pear can provide six grams of fibre. Pears are also a source of vitamin C and have only 100 calories per serving. Moreover, pears are sodium free, fat free and cholesterol free.[6]

Uses

Since Bosc pears have a firm and solid flesh, they can be used in a variety of ways such as baking, broiling and poaching. They can maintain their form throughout the process making them a resilient fruit to use.[7]

Bosc Pear
Nutritional value per 100 g (3.5 oz)
Energy250 kJ (60 kcal)
16 g
1 g
1 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin C
7%
6 mg
MineralsQuantity
%DV†
Calcium
2%
20 mg
†Percentages estimated using US recommendations for adults,[8] except for potassium, which is estimated based on expert recommendation from the National Academies.[9]

References

  1. ^ U.P. Hedrick, assisted by G.H. Howe; et al. (1921). The Pears of New York. Albany, N.Y.: Lyon, Available from: Biodiversity Heritage Library.
  2. ^ "Bosc - USA Pears". usapears.org. Retrieved 2018-05-08.
  3. ^ "Golden Bosc Pear Info & Facts | The Fruit Company®". The Fruit Company. 2014-07-23. Retrieved 2018-05-08.
  4. ^ "Golden Bosc Pear Info & Facts | The Fruit Company®". The Fruit Company. 2014-07-23. Retrieved 2018-05-08.
  5. ^ Government of Canada, Canadian Food Inspection Agency (2018-03-02). "Canadian Grade CompendiumVolume 2 – Fresh Fruit or Vegetables". inspection.gc.ca. Retrieved 2019-07-11.
  6. ^ "NSLP USDA Foods Product Information Sheets | Food and Nutrition Service". www.fns.usda.gov. Retrieved 2018-05-08.
  7. ^ "Bosc - USA Pears". usapears.org. Retrieved 2018-05-08.
  8. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  9. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.


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