Bosc Pear Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Pyrus spp.
Eaten fresh, in salads, poached or use in fruit baskets.
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 slightly to gentle pressure at the stem end and the skin has a slight waxy feel.
Avoid product with soft spots or scars that are more than skin-deep.
Unripe pears may be stored in the refrigerator for long periods and still ripen correctly. Ripen in a cool, dark place.
Handle with care, especially when fully ripe. Once ripe, pears may be refrigerated for a few days.
Product that is extremely hard will ripen best at room temperature. Only refrigerate after ripening or if you want to slow down the ripening of some of your pears.
You can speed ripening by placing a ripe banana in a sealed plastic bag with your pears.
Bosc pears are low-fat, sodium-free, and cholesterol-free. They're also a great source of fiber and vitamin C.
Ripen pears at room temperature in a sealed plastic bag with a couple of ripe bananas. When the pear is ripe, refrigerate until you are ready to eat it.
Pears are cousins of apples. American varieties come from Europe, where they migrated from central Asia.
In The Odyssey, the Greek poet Homer calls pears a "gift of the gods."
Early colonists brought the first trees to America where they thrived until blights became severe. Most pears are now grown west of the Rockies where diseases are less of a problem.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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