O, hio, to you - which is a Japanese greeting for hello! It is an honour to have you here as our guest. You may not know too much about us yet, although we have been around for a very long time. Let me introduce myself to you. My name is nashi and I am an oriental pear, although I do grow here in Australia.
Also known as the Asian pear, we’re pome fruit (which means we don’t have a woody layer surrounding our seeds like apricots and peaches) and we’re related to European pears, apples and quinces. We’re more or less round in shape, slightly smaller than a tennis ball, with greenish-yellow skin which can be speckled with brown flecks. Our skin feels slightly rough like a pear, rather than smooth like an apple. Our flesh is creamy-white, sweet, crisp and very juicy and surrounds a small core which contains our small seeds.
Did you know?
Nejisseiki or Twentieth Century - We’re a roundish nashi with a slightly mottled, yellowish-green skin and very crisp, juicy flesh with a mild flavour.
Kosui - We have golden-bronze skin with some mottling and tender, crisp, sweet and slightly bland flesh.
Hosui - -We have golden to light brown skin with strong russetting. Our flesh is white to creamy-white with good flavour and sweetness.
Ya Li - We are a pear-shaped nashi with greenish yellow skin. Our white juicy flesh is sweet with a slight tartness.
Why Nashi Are Good To Eat
How They are Grown and Harvested
Our parent tree is deciduous, about 3-5 metres by 2-3 metres, and is quite attractive with dark green, shiny leaves during the warmer months, followed by deep purple autumn colours.
In spring the tree is covered in masses of large white flowers which, after fertilisation, produce fruit - usually much more fruit than the tree can handle. It is therefore essential to thin out the crop to ensure that those fruit remaining grow into a bigger and juicer fruit.
We’re very delicate and can easily be bruised and damaged so we must be harvested by hand and carefully placed in special boxes to ensure that we arrive into the shops in prime condition.
How to Keep Nashi
Prime Growing Areas
History of Nashi
We were first planted commercially in Australia in 1983 with a harvest of 20 tonnes and in 1992 this was increased to 4500 tonnes.
On our arrival into the shops we were, at first, thought of as a weird apple-shaped fruit. However, over the last eight years we have rapidly increased in the popularity stakes.
Fun Ways to Eat and Cook Nashi
We can replace apples in many recipes and we keep our shape during cooking. We may be poached, baked, grilled, barbecued or sauteed.
Here are a few nashi ideas to try:
Nashi With Cashew Dip
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