Small pears approx 6 to a Kg - with the larger ones being 4 to a kg.
Pears are very delicate and bruise easily when ripe, so always buy slightly underripe (they should be firm but not hard), then ripen at home. They ripen from the inside out - when they're ready they should give a little at the base. Avoid any pears that are mushy or bruised.
The Packham Pear is native to Australia, has a wide-bottomed shape and a smooth green skin that ripens to yellow. It's succulent and is great to eat raw.
These packhams are grown by Graeme & Fiona Schultz at Forest Range Orchards.