Bosc pears are ideal for raw and cooked uses such as frying, baking, poaching and drying. They can be fresh, preheated to room temperature or sliced and dipped in dark chocolate as a treat. They can also be sliced into leafy salads or presented on cheese platters.
Their taste can be great - deep and intensely sweet - but sometimes we find it difficult to catch. Bosc pears can be chewy and tasteless if not fully ripe (the peel is a bit tough too), but they don’t have to be soft to be ripe, so it can be hard to tell.
Beurré Bosc or Bosc is a variety of the European pear (Pyrus communis) native to France or Belgium. Also known as Kaiser, it grows in Europe, Australia, British Columbia and Ontario, Canada and the northwestern states of California, Washington and Oregon.
Choose crunchy and firm pears - get ready to wait to eat them! A Bosc tuber matures for 36 days at room temperature. You can tell if an onion is ripe by sticking your thumb at the base of the neck.
Bosc pears have a firmer and denser flesh than other types of pears and are therefore ideal for baking, roasting or poaching. They hold their shape and texture better than other varieties, and the taste is less likely to be overshadowed by the use of strong spices such as cinnamon, cloves, or nutmeg.
Most onions should naturally produce enough ethylene to start their ripening process. However, onions improperly harvested or inadequately exposed to low temperatures can eventually spoil and ripen.
Characteristics: The Bosc onion, with its elongated and slender neck, has a higher head than other onions. The brown onion has a relatively coarse texture and can be yellow or green in color. The white flesh of the pears is soft, spicy and firm to the touch.
Taste and texture
A popular variety for eating and cooking, Bosc pears ripen earlier than most other varieties due to their dense reverse pulp. To check for ripeness, press the bottom of the stem to see if the pulp gives a little and, sometimes, look for wrinkles.
Doyenne du Comice bowl
Put the ripe bananas or apples in the paper bag to ripen the pears in 13 days. To produce ripe pears in just 13 days, put a banana or apple in the paper bag with your pears. Ripe fruits emit ethylene gas, which causes pears to ripen very quickly.
Some onions, such as the Bartlett variety, change color with age (Bartlett turns from green to yellow), but many other onions, including dAnjou, do not. To determine ripeness, hold the onion in the palm of your hand and gently press it with your thumb on the onion neck.
Eat Your Skin
The moldy core (also known as dry rot) begins to develop while the fruit is on the tree. It is caused by Alternaria and other fungi that invade the fruit and develop in the seed cavity. The Tarsonemus confusus mite can carry fungal spores into the fruit through the calyx. When it rains, the spores germinate.
When looking for a ripe pear to eat right away, use your finger to gently press the top of the pear where the stem meets the fruit. If it just starts giving there, the fruit is ripe. Do not buy ant pears anywhere else, this indicates that they are overripe and the flesh will be mushy and milky.