When ripe, Packham pears are juicy and creamy with a sweet, aromatic flavour.

They are suited for use both raw and cooked.  They can be eaten fresh, served  sliced and mixed into leafy green salads, tossed in fruit or pasta salad, layered on cheese boards with nuts and other fruit, or blended into smoothies.  They can also be poached in red wine, poached in butter, brown sugar, and cinnamon, or drizzled with honey and baked until caramelized. Packham pears compliment rocket and cheeses such as brie, blue, gorgonzola, or parmesan, pork, walnuts, pine nuts, grapes, and white balsamic vinegar.