Pears, Bosc

An image of Bosc Pears, one sliced


Bosc pears are buttery smooth, and that is in their favor. While they are not the first choice for eating out of hand, they really shine when cooked—especially when poached. Bosc pears are the preferred pear for cooking as they maintain their shape and texture.

There are two main families of pears: European and Asian. European would be the most common and what we think of when referring to a pear with their elongated neck and a rounded bulbous bell shape on the bottom half (pyriform). Asian pears, on the other hand, look more like apples and are sometimes sold as Apple Pears. Bosc pears fall in the European pear family.

The best way to check for ripeness is to press on the stem end, if it yields to gentle pressure and it smells like a pear—you’re ready to go.

Click the Produce 101 links below for more info on different varieties and the best way to ripen pears.

Recommended Storage

When handling pears, take care. They are highly susceptible to bruising and scarring, as well as skin slip, so don’t stack heavy things on top of the cases, and don’t drop the cases. Treat them delicately, especially when they are ripe.  The recommended optimum storage temperature is 32° – 40°F. The temperature fluctuates from the front to the back of the cooler due to the location of the cooling unit and frequency of the door being opened. Pears produce a lot of ethylene, and we recommend keeping them away from sensitive items to maximize the produce shelf-life of everything in your cooler. You can download our PDF for more cooler storage hints.

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Produce 101: Pears

What are the best pears for poaching, eating out-of-hand, or cooking? Their storage can affect other produce items, find out our tips in Produce 101: Pears.

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Produce 101: Pears


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