Bosc is a distinctive winter pear of European origin, known for its long, tapering neck and warm cinnamon-brown russeted skin. It has been grown since the early 1800s and is prized as a firm, aromatic dessert and cooking pear. The dense, creamy white flesh is sweet and spicy-aromatic and stays firmer than most pears when ripe, which makes Bosc especially good for baking, poaching, and roasting because it holds its shape. The rough russeted skin also makes ripeness harder to judge by color, so growers rely on a slight softening at the neck. Bosc is self-unfruitful and needs a pollinizer such as Bartlett or Anjou. It stores well and is a leading late-season pear in commerce.
Flavor Profile
Sweet, aromatic, slightly spicy flesh that stays firm and dense; excellent for baking and poaching as it holds shape.
Visual Characteristics
Elongated fruit with a long tapering neck and warm cinnamon-brown russeted skin.
Growing Tips
Self-unfruitful; pollinize with Bartlett or Anjou. Judge ripeness by slight softening at the neck since russeted skin hides color change.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.