Packham Pear

This pear was cultivated by Charles Packham in 1896. It is an Australian variety and crossed between the Williams and Bell pear.
The Packham pear ripens from light green to light yellow. It is a larger pear than most other varieties.

To Buy:

As if you were buying fresh flowers, buy them in anticipation of a need. An unripe Packham will take from 3 - 8 days to ripen at room temperature (turning yellow when ripe). Look for pears free of blemishes and cuts. Choose those that are fragrant, without any soft spots. Note: If peeled, the pear's salicylate levels drop to safe/negligible amounts.

To Store:

Store at room temperature until they give to slight pressure. It is best to turn pears occasionally while ripening. Refrigerate ripened pears and use within three or four days. Avoid stacking pears on top of each other.

Tips & Tricks:

To check for ripeness gently squeeze at the stalk end to feel for some give.

Cooking Tips:

Packham pears are also good to cook with. Serve with spinach, in a salad or with walnuts and blue cheese. Poach with cinnamon in lemon juice and pear concentrate.

Find recipes with Packham Pear

Nutrition per 1 Unit:

Energy (kJ):

369

Low GI < 55:

Protein (g):

0.5

Saturated Fat, g :

0.0

Vitamin C:

Amines:

No information available

Glutamates:

n/a

Carbohydrates, g:

20.3

Fibre, g:

Fat (g):

0.2

Monosaturated Fat , g:

0.0

Potassium:

Salicylates:

Moderate

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.