Nashi pear

Nashi pear, also known as Asian pear, is a fresh, juicy pome fruit with the crispness of an apple and the fragrance of a pear. It is especially enjoyable eaten raw, but it also works well in light, quick preparations where its fresh crunch is preserved.

Latin name: Pyrus pyrifolia
Origin: East Asia
Plant family: Rosaceae (rose family)
Life span: perennial

Description

Nashi pears are often round to slightly flattened and have a smooth, yellow-brown to golden skin, sometimes with small lenticels (speckles). The flesh is white, very juicy and notably firm, with a fine-grained texture. Unlike many dessert pears, nashi pears are usually eaten crisp; they do not ripen into a buttery-soft texture in the same way and retain their structure well. The flavour is mildly sweet with a clear, thirst-quenching freshness and a subtle floral aroma.

In the kitchen

Because of its fresh juiciness, nashi pear is ideal in salads, for example with cucumber, fennel, radish or mild leafy greens. It pairs beautifully with salty and creamy elements such as goat’s cheese, feta or yoghurt, and with nuts such as walnut and almond. It also appears often in Asian dishes: in thin slices with spicy or grilled dishes, or grated as a fresh counterpoint in dressings and marinades. Nashi pear can be sautéed or grilled briefly, but long stewing makes it turn mushy more quickly than classic cooking pears. In desserts, it works well with ginger, lime, honey and sesame.

Storage & preparation

Store nashi pears preferably in a cool place; this helps them stay crisp and juicy for longer. Ripe fruits still feel firm and only give very slightly under pressure. Wash the skin well; it is perfectly edible, although peeling can be pleasant if the skin feels a little tough. Cut the fruit into wedges around the core and remove the seeds. A little lemon or lime juice helps prevent browning, especially if you want to slice the pear in advance for a salad or sharing board.