Nashi Pears — season, tips, and recipes in Australia
Nashi Pears is a fruit available in Queensland during February, March, April, May, peaking in March, April. This page is a practical guide for home cooks: when to buy nashi pears, how to pick a good one, how to store it, what it goes well with, three original recipes, and detailed nutrition information.
Also called Asian pears or apple pears. Grown in the Goulburn Valley (VIC) and NSW. They're the crunch of an apple with the flavour of a pear. Best eaten cold from the fridge.
How to pick a good one
Unlike European pears, nashis are eaten crisp like an apple. Should be firm with smooth unblemished skin. Slight russeting is normal.
How to store it
Fridge for up to two weeks. Much longer lasting than European pears because you eat them firm.
Goes well with
prosciutto: Nashi's crisp sweetness against salty, fatty cured meat creates a contrast that makes both more interesting. The same logic as pear with prosciutto, but with more crunch.
blue cheese: Nashi with blue cheese has the same structure as pear with blue cheese, but with a crisper texture and milder flavour. The blue cheese's intensity does more work.
ginger: Nashi's mild, watery sweetness benefits from ginger's sharpness. Used together in Asian cooking and salads where nashi replaces regular pear.
sesame: Sesame's rich, roasted nuttiness contrasts with nashi's clean, watery sweetness. Used together in Japanese and Korean salads.
Recipes
Nashi & Prosciutto Salad
The crunch makes this.
Ingredients: 2 nashis, 6 slices prosciutto, handful rocket, shaved parmesan, 1 tbsp olive oil, squeeze lemon
Method: Thinly slice nashis. Arrange with torn prosciutto over rocket. Shave parmesan. Dress with oil and lemon.
Nashi & Ginger Slaw
Asian-style crunch.
Ingredients: 2 nashis (matchstick), 1 carrot (matchstick), 2 spring onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, sesame seeds
Method: Julienne nashis and carrot. Slice spring onions. Toss with soy, sesame oil, vinegar. Top with sesame seeds.
Poached Nashi in Ginger Syrup
Light dessert. Elegant.
Ingredients: 4 nashis (peeled whole), 200g sugar, 500ml water, thumb ginger (sliced), 1 star anise
Method: Dissolve sugar in water with ginger and star anise. Add nashis. Simmer gently 20 min. Cool in syrup. Serve with yoghurt or ice cream.
Nutrition
One nashi pear provides 12% of your daily vitamin C, 10% of your vitamin K, and 4g of fibre. Very high water content (88%), making them hydrating and low in calories (about 42 per 100g). Contains arbutin, a compound being studied for skin-health properties.