Packham Pear

Packham pears are of medium to big size with an uneven form with a bulbous, broad bottom that tapers to a smaller, rounded neck with a thin, dark brown stem. When mature, the skin turns from green to light yellow and is coated with spots of russeting, noticeable lenticels, and tiny, smooth bumps, similar to a bartlett pear. The flesh is fine-grained, moist, and delicate, encasing a central core with a few black-brown seeds. Packham pears are juicy and creamy when mature, with a sweet, aromatic fragrant taste.

STORAGE

Unlike other fruits, pears ripen from the inside out therefore by the time they are mushy on the exterior, the internal flesh may be overripe and mealy. They will last 2-4 days when kept at room temperature and a couple of weeks when stored in a perforated bag in the refrigerator.

FUN FACTS & TIPS

Packham pear in Chinese is called 青杷, they work well in both raw and cooked applications, such as baking or poaching. They may be eaten raw as a snack, sliced and combined into leafy green salads, thrown in fruit or pasta salads, piled on cheese boards with nuts and other fruit, blended into smoothies, or sliced over vanilla ice cream. Poached in red wine, butter, brown sugar, and cinnamon, or drizzled with honey and cooked until caramelised are more options. Packham pears go well with arugula, kale, brie, blue, gorgonzola, or parmesan cheeses, pork, walnuts, pine nuts, grapes, and white balsamic vinegar. 

NUTRITION & HEALTH BENEFITS

• Improve your intestinal health
• Have anti-inflammatory effects
• Has anticancer properties
• Reduced risk of diabetes
• Potential to improve heart health
• Assist you to lose weight.

Rich In folate, vitamin C, K, copper, potassium, polyphenol antioxidants, calcium, fibre, copper


Common Names: Packham's Triumph, Cross Between Two English Pears, A Williams' Bon Chrétien, Bartlett, Uvedale St, Germain Pear, Pyrus communis, Common pear, Pyrus × bretschneideri, P. communis subsp, communis, Bell Pear, 派克汉姆梨, 梨学名盘克汉姆, 盘克汉姆