Inventory, 40 lbs : 0
Packham pears are medium to large in size and are irregular in shape with a bulbous, wide bottom that tapers to a smaller rounded neck with a slender, dark brown stem. Similar in appearance to a bartlett pear, the skin transforms from green to pale yellow when ripe and is covered in patches of russeting, prominent lenticels, and small, smooth bumps. The flesh is white to ivory and is fine-grained, moist, and soft encasing a central core with a few, black-brown seeds. When ripe, Packham pears are juicy and creamy with a sweet, aromatic flavor.
Packham pears are available in the spring through winter in the northern hemisphere, which is in the fall through spring in the southern hemisphere.
Packham pears, botanically classified as Pyrus communis, are an Australian variety that are members of the Rosaceae family along with apricots and apples. Also known as Packham’s Triumph, Packham pears are a cross between two English pears, a williams’ bon chrétien, more commonly known as a bartlett in the United States, and an uvedale st. germain pear. Packham pears were named after their creator Charles Packham and were created with the intention of developing a late-ripening variety. Packham pears have a very long season and are known for their sweet flavor and smooth consistency.
Packham pears are an excellent source of vitamin C and dietary fiber.
Packham pears are best suited for both raw and cooked applications such as baking or poaching. They can be served fresh, out-of-hand as a snack, sliced and mixed into leafy green salads, tossed in fruit or pasta salad, layered on cheese boards with nuts and other fruit, blended into smoothies, or sliced over vanilla ice cream. They can also be poached in red wine, poached in butter, brown sugar, and cinnamon, or drizzled with honey and baked until caramelized. Packham pears compliment arugula, kale, cheeses such as brie, blue, gorgonzola, or parmesan, pork, walnuts, pine nuts, grapes, and white balsamic vinegar. They will keep 3-8 days when stored at room temperature and will keep for several weeks when stored in the refrigerator.
Packham pears were developed in Molong, which is a city in New South Wales. Today the town has fallen out of cultivating pears in orchards as a source of income, but the townspeople are still proud of their pear’s global notoriety and have developed several events to continue the celebration and awareness of the sweet pear. The Molong Historical Society has held events such as cooking fundraisers and heritage weekends to promote Packham pears and encourage tourists to visit the town to learn about the variety.
Packham pears were originally developed in Molong, a city in New South Wales, Australia in 1896 by Charles Packham. Today Packham pears are primarily grown in the southern hemisphere including Australia, Chile, Argentina, and South Africa, and are shipped globally. They can also be found in home gardens and at select farmer’s markets in the United States.
Recipes that include Packham Pears. One is easiest, three is harder.
|Cook Almost Anything||Hibiscus Tea Poached Packham Pears|
|Cooking on the Front Burner||Easy Pear & Sweet Potato Soup|
|SBS Australia||Packham Pear, Parsnip and Potato Soup with Walnuts|