Bosc pear

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Pear 'Bosc'
BoscPears.jpg
Oregon grown 'Bosc Pears'
Genus Pyrus
Species Pyrus 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. It is grown in Europe, where it is sometimes called Kaiser, 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[edit]

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

Season[edit]

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[edit]

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

Once they have reached their state of full ripeness the flavor 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.[4]

Nutrition[edit]

Pears have a major role in nutrition due to the many benefits that come with a serving. Most of the pears are a good source of fiber, a medium size pear can provide six grams of fiber. Also, Pears are well known for being a source of vitamin C, with only 100 calories per serving. Moreover, Pears are sodium free, fat free as well as cholesterol free.[5]

Uses[edit]

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 resistant fruit to use.[6]

Bosc Pear
Nutritional value per 100 g (3.5 oz)
Energy 250 kJ (60 kcal)
16 g
1 g
1 g
Vitamins Quantity %DV
Vitamin C
7%
6 mg
Minerals Quantity %DV
Calcium
2%
20 mg
Percentages are roughly approximated using US recommendations for adults.

References[edit]

  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. ^ "NSLP USDA Foods Product Information Sheets | Food and Nutrition Service". www.fns.usda.gov. Retrieved 2018-05-08. 
  6. ^ "Bosc - USA Pears". usapears.org. Retrieved 2018-05-08. 

External links[edit]