Bosc Pears



Bosc pears are available in the fall through early spring.

Current Facts

Bosc pears, botanically classified as Pyrus communis, are members of the Rosaceae family along with apples and quince. They are an heirloom variety that has been grown in France since the early 1800s and were named for French nurseryman Louis Bosc who introduced them to the United States around 1817. Bosc pears are most commonly used for out-of-hand eating and can also be cooked to further develop their flavor profile.

Nutritional Value

Bosc pears are an excellent source of dietary fiber and contain Vitamin C, Vitamin K, copper, potassium, magnesium, and manganese. Additionally they are a good source of folate and Vitamin B6.

Selection and Storage

When looking for Bosc pears, choose those that are firm with an even golden hue. Avoid overly ripe fruit, as these will be soft, mushy and lack flavor. Store them at room temperature for up to 4 days or in the refrigerator for up to two weeks.


Bosc pears are best eaten raw due to their juicy sweetness and crunchy texture. To prepare: wash the pear under cold running water before eating or cooking; peel if desired; slice into thin wedges or cubes if adding to salads; core out the seeds for a smoother texture when cooked.

Cooking Tips

Bosc pears can be roasted, poached, and grilled. When roasted or poached, the pears will soften and become slightly sweet while maintaining their shape. For grilled pears, coat in oil first then grill until lightly charred for a smoky flavor. Bosc pears are also commonly used when making pies, crumbles, tarts, chutneys and other desserts.

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