Nashi - Seasonal Fruit Spotlight
Summer seasonal fruits are well known and loved - mangoes, berries, cherries, stone fruits, watermelon, cherries... As summer subsides and autumn beckons, we have a new flush of lessor known, but just as delectable, fruits. Last week I featured Figs. Today I'm talking Nashis. Coming up soon are Feijoas and Persimmons.
The nashi is sublime because of its unique combination of crispy and juicy. While technically a pear, it is better known as a mix between an apple and pear - because it is hard and crispy like an apple, but juicy like a pear.
Its high level of juice, yet sweet apple-ly-pear flavour helps us transition from summer to autumn. As you can see in the photo below. Juice is literally jumping out of the fruit. It is super refreshing on a hot February day - with an 88% water content.
The nashi is over 3000 year old, native to China and Indochina, and spread throughout Korea and Japan in ancient times. In fact the word 'Nashi' is Japanese for 'Pear'. Also known as Asian pear, Japanese pear, Chinese pear, to name a few, the nashi is a member of the rose family (another edible V-day or lovers gift option!).
A Nashi is perfect to eat like an apple. It holds up well when transported in lunchboxes ect. Pair it with cheese or peanut butter. You can stew/poach them.
Buy nashis that are firm. There are many varieties which all look a little different. Some even look like a regular pear with green skin. While usually picked ripe, if you end up with under-ripe ones (they'll be super tart) ripen them at room temp then pop in the fridge. You can eat the skin or peel them.
So that is the nashi. Highly recommended to get your gob around one soon. Available at local produce stores and markets. Like Figs, the cost of 1 Nashi is about $1.50-$2.50. The ones picture were from Happy Farmers who sell several varieties. They have a stall at Northey St Organic Farmers markets on Sundays.
Stats show that 8% of Australians eat Nashis. Get amongst them.
Enjoy!
References for this article
