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Growers call on all Australians to rediscover the Australian pear
With one of the biggest crops on record, pear growers are calling on all Australians to be inspired by a national favourite, the Australian pear, which this season epitomises excellent quality and excellent value.
With 8 different varieties, this year’s crop is expected to be 30% bigger than last year, boasting over 46,868 beautifully curvaceous and flavourful pears; with the supply expected to peak in June.
Varieties of Australian pear
The fourth generation Vicotrian pear grower, Gary Godwill says it’s time for consumers to fall in love with this treasured favourite again, especially Packham’s Triumph pears which are hitting stores in June. "To get pears to harvest this year we battled rain and flooding, and had our pickers wading through water just to get to the trees. However, we’ve been rewarded with the early Williams’ pear crop up by 60% compared to last year and the current Packham’s harvest expected to be large and one of best quality crops we’ve ever seen,” says Godwill.
With such an abundance of fruit available, celebrity chef and Australian Pears ambassador, David Bitton, encourages people to be inspired by the versatility of pears this season.
“Australian consumers are so lucky to have such an abundance of beautiful, locally grown produce on their doorstep.
“The Packham’s Triumph, Beurre Bosc, Winter Nelis, Corella, Josephine and Red Anjou pears are currently in season and are great to experiment with in the kitchen. Try the different varieties to experience the difference in flavour, texture and colour.
“Don’t just limit your creations to dessert; but think outside the square by baking them with spices, roasting them with meat, or adding them to bruschetta.
Pear recipes
"I try to match the ripeness of the pear to the use. Firmer pears are great for salads but I serve ripe pears with crepes or in a smoothie.
"The Packham’s Triumph, which is what I am currently using in the Bitton kitchen, are perfect with flavours such as velvety dark chocolate; walnuts or macadamia nuts; game meat such as duck or pork; or even Moroccan-style spices.
"The subtleties of the Packham’s Triumph is perfectly combined with the rich flavour of blue cheese in a decadent salad or even in a hearty and warming soup,” says Bitton.
For Gary Godwill, the flavour of fresh pears can’t be beaten.
“This magnificent fruit is just perfect served fresh on a fruit platter; but in these cooler months I can’t resist my wife’s beautiful pear and cinnamon strudel; or her caramelised baked Packham’s Triumph pears. “The Australian pear is an old and faithful friend to so many Australians, but like an old friend, many people take Australian pears for granted and fail to appreciate the hard work, the love and the heartache that goes into getting these magnificent fruits onto the kitchen table,” says Godwill.
Bitton urges consumers to take advantage of this year’s abundant crop to rediscover Australian Pears. |
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