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Pears
Bosc Pear
✓ VerifiedBelgium or France (early 1800s)
Recognizable by its long neck and russeted brown skin, Bosc is prized for holding its shape well when baked or poached. The name honors Louis Augustin Guillaume Bosc, a real French naturalist and horticulturist, while "Beurré" — part of its fuller name, Beurré Bosc — is French for "buttery," describing the fruit's soft, smooth-textured flesh. It was first documented in the early 1800s, with its exact origin in Belgium or France still genuinely uncertain.
Submitted by @system · 12 days ago
Counts toward the overall Top Tier Fruit list — every category's votes are compared the same way.
Growing & Care
Hardiness zone
USDA Zones 5-8
Chill hours
~800 hours
Pollination
Needs a pollinator — a good match for Bartlett, ripening about a month later.
Care info
Firmer-fleshed than Bartlett, which is part of why it holds up so well to cooking.
Recommendations
A great choice if baking or poaching pears is part of the plan, not just fresh eating.
Flavor Profile
Dense, slightly spicy flesh that holds its texture when cooked
Quick facts
Skin color
Russeted brown
Size
Medium to large
Reviews