Organic Packham Pears
For Chefs & Produce Managers Food Service: 323-584-4940 Produce Managers: 800-468-7111
Packham Pears were first developed in Australia by Henry Packham around 1900. They are a bumpy green pear with a rounded bell shaped bottom and a narrow neck.
Packham Pears were first developed in Australia by Henry Packham around 1900. They are a bumpy green pear with a rounded bell shaped bottom and a narrow neck. The flesh is creamy-white with a smooth texture and the taste is sweet and juicy.
Melissa's Organic label reads: “Melissa's Certified Organic Produce is free of artificial or synthetic fertilizers and full of unforgettable, great tasting flavor. Our farmers use traditional earth-friendly farming methods inspected by a nationally recognized agency to verify organic authenticity. Melissa's Organic Produce, a choice made closer to nature.”
Packhams are a great snack eaten out of hand, but also hold their shape well when poached or baked.
Packham Pears do not change color when ripe. A ripe Packham is ready to eat when it smells fragrant and yields to gentle pressure at the stem end. Choose fruit that is blemish free and firm.
The variety can be stored for a very long time in refrigeration if not ripe; to ripen keep at room temperature for a few days.
Packham Pears were first developed in Australia by Henry Packham around 1900. They are a bumpy green pear with a rounded bell shaped bottom and a narrow neck. The flesh is creamy-white with a smooth texture and the taste is sweet and juicy.
Melissa's Organic label reads: “Melissa's Certified Organic Produce is free of artificial or synthetic fertilizers and full of unforgettable, great tasting flavor. Our farmers use traditional earth-friendly farming methods inspected by a nationally recognized agency to verify organic authenticity. Melissa's Organic Produce, a choice made closer to nature.”
Packhams are a great snack eaten out of hand, but also hold their shape well when poached or baked.
Packham Pears do not change color when ripe. A ripe Packham is ready to eat when it smells fragrant and yields to gentle pressure at the stem end. Choose fruit that is blemish free and firm.
The variety can be stored for a very long time in refrigeration if not ripe; to ripen keep at room temperature for a few days.
