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Bosc Pear
The Beurré Bosc or Bosc is a cultivar of the European Pear (Pyrus communis) from France or Belgium originally. It is grown in Europe, where it is sometimes called Kaiser, Australia, British Columbia and Ontario, Canada, and the northwestern U.S. states of California, Washington, and Oregon;

The Beurré Bosc was cultivated first in France. The name Bosc is given after a French horticulturist named Louis Bosc.

Characteristic features are a long tapering neck and russeted skin. Famous for its warm cinnamon color the Bosc Pear is often used in drawings, paintings, and photography due to its beautiful shape. Its white flesh is denser, crisper and smoother than that of the 'Williams' or 'D'Anjou' pear. It is called the "aristocrat of pears". It is suitable to be used in poaching.

History
It is unclear the origin of where Bosc pears come from whether is Belgium or France. The first time that Bosc Pears where seen for the first time was on the early 1800's.

Season
The season of Bosc pears start on Fall most likely on September all the way through Spring on the months of April and May.

Taste and Ripeness
Bosc pears have a l flavor when it comes to sweetness, at one point of their ripeness cycle these pears tend to be juice, crunchy and sweet.

Once they have reached their state of full ripeness the flavor of Bosc pears turns to be sweeter, while the texture becomes softer and wrinkly. One aspect that shows when Bosc pears are totally ripped can be found in the top part of the fruit, when its skin becomes wrinkly.

Nutrition
Pears have a major role in nutrition due to the many benefits that come with a serving. Most of the pears are an excellent source of fiber, a medium size pear can provide six grams of fiber. Also, Pears are well-known for being a good source of vitamin C, with only 100 calories per serving. Moreover, Pears are sodium, cholesterol and fat

Uses
Since Bosc pears have a firm and solid flesh, they can be used in a variety of ways such as baking, broiling and poaching. They can maintain their form throughout the process.