Originally bred in Australia, the Packham pear is great eaten fresh or used in cooking.
What is it?
Packham pears are a slow-ripening variety of pears with green skin that becomes light yellow when ripe.
Is it good for me?
They’re a very good source of dietary fibre and a good source of vitamin C.
Buying and storing
Store green-skinned pears at room temperature for three to seven days to ripen. When ripe, store in a plastic bag in the fridge for up to three days.
Wash and enjoy whole. To bake or poach, keep whole or slice as desired.