Packham's

The Packham’s pear

Packham’s pears, also known as Packham’s Triumph, are a cross between the English Williams’ Bon Chrétien and the German Uvedale St. Pear. This variety is native to Australia and is valued for its exceptional qualities. It is medium to large-sized, with a characteristic flattened and irregular pear shape, distinguished by its yellow skin dotted with dark lenticels.

The Packham’s pear is an excellent choice for those seeking a tasty and versatile fruit. It is suitable for various occasions, from daily consumption to refined culinary preparations, ensuring a delightful tasting experience.

Additionally, it is able to maintain its quality over time and is resistant to handling, making it ideal for transportation and storage.

Taste

The white flesh, firm and juicy, has a pleasantly sweet-tart flavour with a slight astringency that enhances its taste profile. Despite its moderate sweetness, it is particularly appreciated for fresh consumption.

Harvest

The Packham’s pear is typically harvested starting from the second week of September, when it reaches its ideal ripeness.

Season

The Packham’s pear is available on the market from the end of September to the end of January or early February.

QUALITY

Pears’ nutritional value

Pears, appreciated for their taste and juiciness, are a rich source of essential minerals and trace elements. Thanks to their high content of potassium, calcium, magnesium, iron, and copper, they support proper cell function. This fruit is highly digestible and offers antioxidant, diuretic, and refreshing benefits, making it an ideal choice for a healthy and low-sodium diet.

Pears are also an excellent source of soluble fibre, such as pectin, which helps remove residues and toxins, lowers cholesterol, and aids in weight loss. The insoluble fibre found in their skin and flesh absorbs some of the sugars consumed with other foods. So, the consumption of this fruit is not only delicious, but also beneficial for health.

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