Fresh Pears

part of: Pear

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.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Pears are grown on grafted trees in temperate orchards. The fruit is hand-picked while still firm and allowed to ripen in controlled storage. Once ripe, they’re sorted by size and quality, then sold fresh. No significant processing is involved — what you buy is the whole fruit as harvested.

Nutrition (per 100g)

Energy 57kcal
Protein 0.4g
Carbs 12.1g
Fat 0.1g
Fibre 3.1g Sugar 9.8g
Mass Distribution

1 small is about 148 g — roughly 80 kcal of this.

What it costs the planet (per kilo)

Carbon ≈0.7kg
Freshwater ≈180L
Land ≈0.8

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from

In the kitchen

Used as

fresh eating and dessert fruit

Goes well with
blue cheese walnut honey chocolate rocket gorgonzola
Classic dishes
  • 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

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

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