Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Inventory, 40 lbs : 4.08
This item was last sold on : 09/19/17
A bulbous, wide-bottomed pear, the Packham pear has a look similar to its Bartlett parent with green skin that ripens to a light yellow. The large pear is irregularly shaped, slightly leaning to one side. Its skin is covered in tiny, russet lenticels. Packham pears have a sweet and juicy white flesh with a smooth texture.
Packham pears are available beginning in the spring (fall in the Southern hemisphere) until mid-winter (spring in the Southern hemisphere).
Packham pears are an Australian variety of the European pear, Pyrus communis. The pears also known as Packham’s Triumph, are a cross between two English pears, a Williams’ Bon Chrétien’ (more commonly known as a Bartlett in the United States), and an Uvedale St. Germain pear. Packham pears have a very long season and are primarily grown in the Southern Hemisphere.
Packham pears are a versatile fruit and can be used in a variety of applications from fresh eating to cooking. Pair sliced Packham pears with arugula and sliced brie, or serve with a variety of cheeses on a platter. Sautee sliced Packham pears with butter, brown sugar and cinnamon or poach whole with red wine and a cinnamon stick. Stuff pork tenderloin with diced Packham pears, walnuts and blue cheese. Packham pears usually take three to eight days to fully ripen at room temperature. Hasten ripening by placing pears in a paper bag. Packham pears will keep at room temperature for a week and can keep for several months in the refrigerator.
Originally developed in Australia, the Packham pear is also widely grown in Chile, Argentina, and South Africa. It was cultivated in Australia in 1896, by Charles Packham and with its initial growth and popularity was named Packham’s Triumph. Primarily grown in the Southern Hemisphere, Packham pears are shipped worldwide and can be found in home gardens and at a few farmer’s markets in the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
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|Hotel Palomar-Salt Box||San Diego CA||619-515-3003|
|Beesalt Balcony||Del Mar CA||972-567-2396|
|Villa Capri Poway||Poway CA||858-391-9400|
|Cody's at the Cove||San Diego CA||858-459-0040|
|Monello||San Diego CA||619-501-0030|
|Venissimo Cheese Del Mar||Del Mar CA||858-847-9616|
|Kensington Cafe||San Diego CA||619-640-0494|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
Recipes that include Packham Pears. One is easiest, three is harder.
|A Life (Time) of Cooking||Roasted Rosemary Pears|
|Cook Almost Anything||Hibiscus Tea Poached Packham Pears|
|Cooking on the Front Burner||Easy Pear & Sweet Potato Soup|
|May Day for Food||Pear and Chocolate Tart|