The Bosc pear, one of the many variety of pears, contains numerous trace elements and vitamins despite its comparatively low calorie content. Since pears are climacteric fruits, they continue ripening even after being harvested.
From Wikipedia: “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. 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.”
General information on pears:
From “en.wikipedia.org/wiki/Pear”: “The pear is any of several tree and shrub species of genus Pyrus /ˈpaɪrəs/, in the family Rosaceae.
It is also the name of the pomaceous fruit of the trees. Several species of pear are valued for their edible fruit and juices, while others are cultivated as trees.”
“Pears are consumed fresh, canned, as juice, and dried. The juice can also be used in jellies and jams, usually in combination with other fruits, including berries. Fermented pear juice is called perry or pear cider and is made in a way that is similar to how cider is made from apples.
Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl. Refrigeration will slow further ripening. Pear Bureau Northwest offers tips on ripening and judging ripeness: Although the skin on Bartlett pears changes from green to yellow as they ripen, most varieties show little color change as they ripen. Because pears ripen from the inside out, the best way to judge ripeness is to "Check the Neck": apply gentle thumb pressure to the neck or stem end of the pear. If it yields to gentle pressure, then the pear is ripe, sweet, and juicy. If it is firm, leave the pear at room temperature and check the neck daily for ripeness.
The culinary or cooking pear is green but dry and hard, and only edible after several hours of cooking. Two Dutch cultivars are "Gieser Wildeman (nl)" (a sweet variety) and "Saint Remy (pear) (nl)" (slightly sour).”
“Raw pear is 84% water, 15% carbohydrates and contains negligible protein and fat. A pear in a 100 g serving (small pear) supplies carbohydrates and 57 Calories, and is a good source of dietary fiber, but otherwise provides no essential nutrients in significant amounts.”
“Pears may be stored at room temperature until ripe. Pears are ripe when the flesh around the stem gives to gentle pressure. Ripe pears are optimally stored refrigerated, uncovered in a single layer, where they have a shelf life of 2 to 3 days.”