PEARS ARE A GOOD SOURCE OF FIBRE, LOW-GI, AND A SOURCE OF VITAMIN C
Juicy, succulent Packhams are bright green before ripening. When the intensity of their colour reduces a little, they’re ready to eat. Packhams are available from May to January.
How to use: Firm and sweet, Packhams can be enjoyed fresh as a snack and in salads, or use them in cooking.
Bosc pears have a green-brown skin which turns a golden cinnamon colour when ripe. They’re known for their sweet, buttery flavour. Pick them up from March to November.
How to use: Their shape makes them great for poaching and they’re well suited to baked desserts such as cakes and tarts.
Corellas have a green-yellow skin, sometimes with a beautiful red blush. They’re deliciously fragrant, firm and sweet. Look for them from April to November.
How to use: Visually striking, these pears brighten up salads, and can be lightly poached or eaten fresh.
Also known as Williams Bon Chretian, this green pear turns yellow when ripe. They’re juicy, sweet and firm, and are available from March to May.
How to use: These versatile pears can be used for snacking, poaching, and baking, or slice them up for salads. ■