Packham or Packham’s Triumph is a medium to large, bumpy green pear. The flesh is creamy-white with a smooth texture and the taste is sweet and juicy.

The Packham was bred in Australia by Charles Henry Packham in the 1890’s. This variety is popular in the Southern Hemisphere where it is grown extensively. This excellent storage pear is harvested in February, and holds its sweet flavor, firm texture and lovely green color for up to 9 months.

The Packham is best eaten out of hand but it can also be baked or sautéed. Packhams do not change color when ripe. Your pear will be perfect to eat when it smells fragrant and yields to gentle pressure at the stem end.

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