Nashi Pear
Asian pear

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The exact origin of the nashi (Japanese for pear) is unknown. Today it is mainly cultivated in Japan, but also Korea, China, Taiwan, Australia, New Zealand, Chile, Brazil and the US. For some years now, the nashi has also been grown in Italy, Spain, Portugal and France.

Description:

Nashi trees look similar to apple trees and are cultivated in the same manner, in planted rows with various supports. The preferred varieties today are nearly round and have flat stem and flower ends. The edible thin skin of the nashi is light green to yellow or bronze; the flesh is light firm and crisp, very juicy with very little seed cells. Because of its mild sweet aroma, the taste reminds of a juicy apple, which gave the fruit the nickname apple pear. The ripeness is discerned by the colour of the skin which changes from green to yellow or rusty red, or both hues simultaneously. Nashis are harvested when fully ripe. Its water content is somewhat higher and the fat content somewhat lower compared to the European pear. The fruit is an excellent diet product.

Marketing :

Nashis are available year long. They may be stored for 2-5 months at 1° C and a relative humidity of 90-95% . Nashis are sensitive to pressure and impact and do not ripen after harvest.

Use:

The nashi is suitable for immediate consumption. Varieties with a rough rust-coloured skin are peeled, however, they may be eaten unpeeled although the skin has a slightly bitter taste. As with apples, the core is edible, but it is considerably more acidic than the main flesh of the fruit. In order to increase the refreshment value, the fruit should be kept in a refrigerator at 4-5° C prior to eating. The nashi is used in desserts, or with juice, wine or marmalade. However, it may not boil too long and only few other ingredients should be used, in order to keep the distinct flavour.