Perfect Pears … an Autumn favourite


Autumn is prime pear time in Tasmania, where we grow many varieties for the local and mainland market. 


Pear facts you might not know:


·      All pears are harvested in their juvenile state, as they continue to ripen well after picking.

·      In cold store, they will ripen much slower than if they are left at home in your fruit bowl or on your windowsill.

·      A pear does not need to change colour in order to ripen.  Signs of ripeness are softer flesh and of course, once you take a bite, the juice running down your chin!


Pears are wonderful in cooking and desserts and pair perfectly with cheeses, walnuts, cinnamon, ginger, wine, port, duck, cream and vanilla. 


Winter Cole is a cool climate pear very popular in Tasmania.  They are a small green, partially russeted fruit (this means they have a partly brown-burnished skin).  They have flavourful, tender, sweet juicy white flesh, are ideal for poaching or baking, and store well.


Packham pears are the most commonly grown pear in Australia and have a pale green skin with juicy white but firm flesh. They are an excellent eating pear as well as great for baking and poaching.  They are good in salads due to their green skin and firm flesh.

Doyenne Du Comice is a short, round pear with a green skin sometimes blushed with red. They are non-grainy and so an excellent eating pear. They go well on a cheese board with soft or blue-veined cheeses.


Beurre Bosc pears are the best variety for poaching or cooking but are also a good eating pear. They have a distinctive elongated shape and a naturally russeted cinnamon-coloured skin with white, juicy flesh. They look wonderful as a dessert, poached whole and standing upright. 


Share this featured content