Nashi Pears

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Asian pears (Pyrus pyrifolia) — known as nashi in Japan, bae in Korea and the most refreshing pear you will ever eat. Round rather than pear-shaped, with a golden-russet skin and f irm, crisp flesh that stays crunchy right through to the core. If you are expecting a European pear — soft, yielding, buttery — nashi are a different experience entirely. They eat more like an apple in terms of texture but deliver the floral sweetness and juice of a pear, with an almost watermelon-like refreshment when served cold. The key distinction is that nashi are eaten firm. There is no waiting for them to ripen and soften on the counter — they are ready as they arrive, and firmness is part of the appeal. Each bite releases a clean, sweet juice with subtle floral notes and none of the graininess that can develop in overripe European pears. Slice into wedges and eat cold as a clean-tasting snack or dessert. Add to salads where the crunch and sweetness work against bitter leaves, blue cheese or cured ingredients. Nashi hold their shape well when sliced thinly into slaws, and their juice makes a light natural dressing when grated. In Korean and Japanese cooking, grated nashi is used as a natural tenderiser and sweetener in marinades for grilled and barbecued dishes — the enzymes in the flesh break down proteins effectively. Origin: East Asia Ingredients: Nashi pears (Pyrus pyrifolia) Storage: Store in the fridge. Nashi keep well when refrigerated — typically one to two weeks. Best served chilled. Show more