Packhams can be eaten firm and crisp, or leave to ripen for a softer, juicy experience! Packhams are generally slow ripening, with bright green skin turning to light yellow when fully ripe. They can keep for several months in the refrigerator!
Great served fresh in salads, sautéed with butter and brown sugar, or poached whole with red wine and a cinnamon stick. Yummy!
Ap-pear-ing later in the season, Yummy Packham’s are well worth the wait!
Originally cultivated in Australia by Charles Packham in 1896. As well as New Zealand and Australia, Packham pears are grown in Chile, Argentina and South Africa.