Bosc Pear

Scientific Binomial Name: Pyrus communis

Selection Information

Usage:

Eaten fresh, in salads or use in fruit baskets.

Selection:

A good-quality Bosc pear will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be dark yellow with a cinnamon russeting of the skin. Pears are ripe when they yield to gentle pressure at the stem end.

Storage:

Handle with care, especially when fully ripe. Ripen in a cool, dark place. Pears may be refrigerated for a few days.

Avoid:

Avoid product with soft spots or scars that are more than skin-deep. Product that is extremely hard will ripen best at room temperature.

Seasonal Information

Bosc pears are grown in California, Washington, and Oregon, Australia, British Columbia and Europe. Available in the US August through May.

Bosc Pear Nutritional Information

Nutrition Facts

Serving Size: 1 medium Bosc Pear (166g)

Amount Per Serving

Calories 100 Calories from Fat 1

% Daily Value*

Total Fat 0 0%

Saturated Fat 0g 0%

Trans Fat

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 25g 7%

Dietary Fiber 4g

Sugars

Protein 1g

Vitamin A 0% Vitamin C 10%

Calcium 2% Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Bosc pears are low-fat, sodium-free, and cholesterol-free. They're also a great source of fiber and vitamin C.

Tips & Trivia

People have cultivated and enjoyed pears for thousands of years.
There is a record dating back to 5,000 B.C. of a Chinese diplomat, Feng Li, forgoing his responsibilities to grow several varieties of fruit for a living.
In The Odyssey, the Greek poet Homer calls pears a "gift of the gods."
Pear trees arrived in the Americas with early colonists but weren't successfully cultivated until they were brought west by settlers.