Rich in flavor and medium to large in size the Chilean packham pear has a pale-green bumpy skin that develops a yellow cast when fully ripe. Quite fragrant, the white firm flesh is deliciously sweet and juicy.

Nutritional Value

Sodium-free and cholesterol-free, pears are a good source of fiber and offer potassium, folate and vitamin C. An average pear contains about 100 calories.

Serving Ideas

Sliced or cubed Packham pears make a delicious addition to fruit and green salads. Great with grilled chicken. Poach in red wine for a delicious dessert. Slow to ripen, this variety usually takes three to seven days to fully ripen at room temperature. Hasten ripening by placing pears in a paper bag, will keep at room temperature for a week and up to a month in the refrigerator.

Ethnic/Cultural Info

Packham is one of the major pear crops of Chile.

Geography/History

Originally developed in Australia, Packham pears are a fairly new strain. Grown in Chile, the principal pear cultivar is called Packham's Triumph. Growing on upright, fairly vigorous trees, bees are not particularly attracted to its flowers therefore an extra bee population is required for pollination.

Seasons/Availability

Chilean packham pears are available beginning in spring (fall in the Southern hemisphere) until mid summer.