Friday, March 20, 2009
Is it red or is it Russo's?
Here's a red-skinned bosc pear I bought at Russo's. I just got around to eating it (6 days after purchase); probably too long to have waited under normal circumstances. Pears can get too soft and a little mealy/gritty tasting if you leave them too long. But this one maintained its texture, was sweet and very juicy (not dribbling down your chin juicy which I hate). So the question is, is that because of the red skin (type) or Russo's (point of purchase)?