(also Bosc pear)
A medium- to large-sized variety of pear, golden brown in color and often russeted. The Bosc’s dense flesh makes it a common choice for baking and cooking.
- As a result, the full flavors and juiciness of Bosc can be enjoyed before their flesh has fully softened.
- Their color depends on the type: Bartletts should be pale to rich yellow, while Boscs are brownish yellow.
- It's pear season, and the perfect time to branch out from familiar Boscs and Bartletts into lesser-known territory.
Named after L. Bosc d'Antic (1759–1828), French naturalist.
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