Melt-in-your-mouth texture with hints of vanilla and apple-blossom honey. Its slightly thick skin hides a creamy-crisp fruit with more tartness than other pears. The Bosc is known as the best cooking pear, and it's also at the top of our list for eating raw. Wait patiently for the Bosc to ripen and you'll be rewarded with a pear so perfect, it needs no accompaniment.Peak Season: Varies
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To ripen pears, store them at room temperature for 2 to 3 days. Since these fruits become more fragile as they ripen, try to store them loosely in a bowl or on a plate. When ripe, most pears will give slightly when pressed gently near the stem. Some pears, like Bartlett, turn from green to yellow and produce a fragrance as they ripen.
Storing Ripe Pears
Once a pear hits its peak ripeness, transfer it to the refrigerator crisper and eat within a few days.
Storing Asian Pears
Asian pears will remain quite firm when they are ripe, so the key to determining if they are ready to eat is aroma: a ripe Asian pear will be quite fragrant. If they are unblemished, most Asian pears should keep in the refrigerator crisper for up to 2 months. Wrap each pear in paper towels to protect it, and place in a perforated plastic bag.
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