Pyrus communis, (European pear). The fruit is green and medium to large, oblong ovate-pyriform shape, with a long stem. As the fruit ripens it becomes a lemony yellow colour. Flesh is white and firm, becomes juicy, sweet and melting when the pears are ripe.
Common Uses
Packham pears are a classic all-rounder pear. They can be eaten fresh or used for drying, stewing, or fermenting into cider or vinegar. Pear cider vinegar is very simple to make and is an excellent probiotic health tonic for humans or animals or for cleaning clothes, surfaces, or hair. It can also be used in salad dressings or cooking.
Origin
C.H. Packham, Molong, New South Wales, Australia in the early 1900s. Parentage is Uvedale St Germain x Williams bon Cretian.
Pollination
Cross pollination is needed to get good fruit set, pollinated by Josephine, Howell (early flowers) and Winter Nelis (late flowers). It's recommended to have more than one other variety for cross-pollination because the flowering times can be affected by the season.
Chill Hours
Medium
Blossom Time
Mid-season. The flowers can be unattractive to bees, so you may need a hive to help with pollination.
Harvest Time
Mid-season, late Feb to early March in central Victoria.
Production Notes
Very consistent cropper, a great pear for most gardens. Fruit should be picked green, when the seeds are brown, and then cold-stored for at least 2-3 weeks to ensure they ripen properly. They also will hang on the tree well. For commercial growers, storag
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