A bumpy, green-skinned Australian pear variety with sweet, buttery white flesh — one of the most commercially important pear cultivars grown in the Southern Hemisphere and a familiar supermarket staple worldwide.
Charles Packham’s triumph
In 1896, horticulturalist Charles Packham grafted a new pear variety at his orchard in Molong, New South Wales. He called it “Packham’s Triumph” — the name acknowledged both the creator and the remarkable quality of the result. The variety is now grown commercially in Australia, South Africa, South America, and Europe, making the Southern Hemisphere its primary production region.
Identifying it
The Packham pear is distinctive for its knobby, irregular surface — heavily ribbed near the stem, unlike the smooth symmetry of a Beurré Bosc or Williams pear. It ripens from hard and green to soft and yellow-green. The flesh is white, juicy, fine-grained, and sweet with low acid when fully ripe.
Ripening at room temperature
Packham pears are harvested before they’re fully ripe — left on the tree too long, the texture becomes grainy. Like most pears, they must ripen at room temperature after purchase. They’re ready when:
- The skin yellows slightly
- A gentle press near the stem gives a little
- The fragrance is noticeable
Once ripe, refrigerate and use within a few days.
In the kitchen
- Eaten fresh as a snack
- Poached in red wine or sugar syrup with vanilla and star anise
- Sliced into salads with blue cheese and walnuts
- Baked into tarts, crumbles, and galettes
Find more foods by letter
Packham Pear starts with P and ends with R. Browse other foods along the same letter.
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