Packham pears, originally cultivated in Australia in the late 19th century by Charles Packham, are celebrated for their plump, irregular shape and smooth green skin that ripens to yellow. Their creamy texture and delicate sweetness make them versatile for fresh eating or cooking.
Rich in dietary fibre, vitamin C, and antioxidants, Packham pears promote digestive health, bolster immunity, and help neutralise free radicals. Their balance of sweetness and nutrients makes them an ideal choice for a guilt-free snack.
Barry’s tips: Bake Packham pears with a drizzle of honey and a sprinkle of cinnamon for a warm, fragrant dessert. For a savoury option, dice them into a salad with rocket, walnuts, and blue cheese.
