My pick this week is the Beurre Bosc pear. Originating from France, they are brown skinned and have a long, tapered neck. This sweet and delicious pear is less popular today than it was twenty or more years ago. Not only are they delicious to eat, I think they are, by far, the best pear to bake or poach. Beurre Bosc pears are harvested just slightly after the green varieties that we commonly eat; they are best eaten through late Winter and Spring as they mature. We have secured a fantastic line of this fruit to sell at a very competitive price across al of our NSW stores this week, so enjoy while you can!
HOW TO PICK
Choose fruit which is smooth. Pears ripen off the tree so you will normally need to give them a couple days after purchase for best eating.
HOW TO STORE
Store at room temperature in a fruit bowl. When ripe, store them in the fridge to prolong their life. Doing this should see them last 3 to 4 days.
