Pears are one of the most widely enjoyed fruits in Australia, available in a range of varieties including Williams, Packham, Beurre Bosc, and Corella. Each variety has its own character — from the buttery smoothness of a ripe Bosc to the crisp bite of a Packham.
They’re versatile in the kitchen, equally at home eaten fresh, poached in wine or syrup, baked into tarts, or sliced into salads with blue cheese and walnuts. Pears pair naturally with warm spices like cinnamon and star anise.
Australia grows pears primarily in Victoria’s Goulburn Valley and parts of southern New South Wales, with the season running from late summer through autumn. Unlike most fruit, pears ripen best off the tree.
How it's made
Nutrition (per 100g)
1 small is about 148 g — roughly 80 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
fresh eating and dessert fruit
- Pear and Gorgonzola Salad
- Poached Pears
- Pear Tarte Tatin
- Pear Crumble
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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