Ripen Your Pears at Room Temperature . When it's slightly soft, the fruit is ripe. While most types of fruit reach their peak on the branch or vine, pears need to be picked before ripening. How to eat Bosc pears: Bosc pears have a sweet-tart flavor, and firm flesh that holds up well to baking. Putting a banana or a ripe apple in with other fruit helps speed up the ripening process. While there are over 3,000 types, two of the most popular are Bosc and Bartlett. 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. 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. I bought some Bosc pears yesterday that are very firm and I'm going to use them in a salad tomorrow night. When harvesting Comice or Bosc pears, the chill period should be extended to two to six weeks. They are soft, slightly grainy, and filled with pear aroma. On the other hand, if pears are picked too early they may rot without ever becoming soft. What is a Bosc Pear? In the 1700s and 1800s, the French bred pears with a single-minded passion. If left on the tree too long, the core of the pear will become mushy, causing the pear to taste gritty. The Nature of Pears. A little known fact about the pear is that it is one of the few fruits that does not ripen on the tree. 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. In general, pears that are picked when they are slightly immature will ripen better than pears picked when they are over-mature. Sweet and juicy, pears are high in fiber and low in calories they’re a great source of vitamin C. Their taste and uses vary by variety. Are they meant to be eaten that way or do they eventually ripen and become softer like other pears? If the flesh at the neck gives a little when pressed, the pear is ripe. A Bosc pear tree will produce later into the season than other types. A Ripe Pear is a Sweet Pear. Bosc pears were introduced in the early 1800s. Anyway, I put them in a paper bag to hasten whatever ripening process maybe going on. The days indicated for ripening are a guide but not law. Did you know pears don't ripen on the tree? A striking 80 percent of pear trees in the United States are grown in the Pacific Northwest, where moist, volcanic soil and temperate summers provide ideal growing conditions. This variety is an abundant producer. After they go through a brief chilling period, the pears ripen from the inside out. Pears benefit from a period of chilling right after harvest. How to pick them: Your eating timeline determines how you pick pears. Bosc pears are best for cooking because they hold their shape. Pears ripen from the inside out, and since the necks are the narrowest part of a pear, this is the most reliable place to determine ripeness. The pear: the kind of fruit that’s heavenly when ripe and like a sad, tannic apple when not. Usually, harvesting Bosc pears starts in early to mid-fall, and the fruit will last well into winter with proper storage. Pears fall into two categories: Asian and European varieties, such as the Anjou, Bosc and Comice. Many major pear varieties are also grown in European countries and parts of Asia.