After they go through a brief chilling period, the pears ripen from the inside out. When it's slightly soft, the fruit is ripe. Are they meant to be eaten that way or do they eventually ripen and become softer like other pears? They are soft, slightly grainy, and filled with pear aroma. A Bosc pear tree will produce later into the season than other types. In general, pears that are picked when they are slightly immature will ripen better than pears picked when they are over-mature. If the flesh at the neck gives a little when pressed, the pear is ripe. This variety is an abundant producer. Pears fall into two categories: Asian and European varieties, such as the Anjou, Bosc and Comice. Bosc pears were introduced in the early 1800s. How to pick them: Your eating timeline determines how you pick pears. Common Varieties: Anjou, Bartlett, Bosc, Comice, Concorde, Florelle, French Butter, Seckel, Starkrimson How they ripen: These pears actually ripen best off the tree, so they are harvested mature but not ripe. Did you know pears don't ripen on the tree? Bosc pears are best for cooking because they hold their shape. A Ripe Pear is a Sweet Pear. Ripen Your Pears at Room Temperature . Many major pear varieties are also grown in European countries and parts of Asia. How to eat Bosc pears: Bosc pears have a sweet-tart flavor, and firm flesh that holds up well to baking. When harvesting Comice or Bosc pears, the chill period should be extended to two to six weeks. The pear: the kind of fruit that’s heavenly when ripe and like a sad, tannic apple when not. A little known fact about the pear is that it is one of the few fruits that does not ripen on the tree. On the other hand, if pears are picked too early they may rot without ever becoming soft. Putting a banana or a ripe apple in with other fruit helps speed up the ripening process. The Nature of Pears. What is a Bosc Pear? While most types of fruit reach their peak on the branch or vine, pears need to be picked before ripening. In the 1700s and 1800s, the French bred pears with a single-minded passion. The pear is harvested when it is mature, but not yet ripe, and, if left at room temperature, it slowly reaches a sweet and succulent maturity as it ripens from the inside out. Once the proper chill time has passed, ripen your pears by taking out as many as you need, and allowing them to sit at room temperature for several days—four to five days for Bartletts, five to seven days for Bosc and Comice, seven to 10 days for Anjou. While there are over 3,000 types, two of the most popular are Bosc and Bartlett. The days indicated for ripening are a guide but not law. I bought some Bosc pears yesterday that are very firm and I'm going to use them in a salad tomorrow night. 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