Pears Packham NZ large kg

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Packhams can be eaten firm and crisp, or leave to ripen for a softer, juicy experience! Packhams are generally slow ripening, with bright green skin turning to light yellow when fully ripe.

Originally cultivated in Australia by Charles Packham in 1896. As well as New Zealand and Australia, Packham pears are grown in Chile, Argentina and South Africa.