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Nashi Pear – The Type of Pear From Japan

Depending on the variety, the Nashi pear (also known as Chinese pear, Japanese pear or apple pear) looks apple or pear-shaped from the outside. The Nashi pear is harvested when ripe and then has a pale yellow to brownish skin.

Origin

China, Japan, and New Zealand.

Taste

The refreshing sweet taste is reminiscent of ripe pears.

Use

The Nashi pear is mainly eaten raw. It is used like an apple or a pear. In terms of taste, it goes very well with raw vegetable salads or fruit salads and desserts. It is also very tasty when cooked as a compote.

Storage

If stored in a cool place, Nashi pears will keep for a few weeks, depending on the variety. About two weeks at room temperature.

What does a nashi pear taste like?

Taste. The Nashi pear has the crisp bite of an apple and the flavor of a deliciously fresh, sweet pear. What’s more, it makes an excellent thirst quencher as it is full of juice.

Are nashi pears good for you?

Eat nashi pear as a source of essential vitamins, particularly vitamins C and K, which support bone health. Vitamin C helps make collagen, a protein that keeps your bones from being too brittle, while vitamin K allows your body to make proteins needed for bone mineralization.

Is a nashi pear an apple?

Because of their distinctive round shape, nashi are often mistaken for a cross between an apple and a pear, but they’re actually a type of Asian pear.

Is a Korean pear a nashi pear?

The Nashi Pear (Pyrus pyrifolia) is a species of pear tree native to East Asia. The tree’s edible fruit is known by many names, including: Asian pear, Chinese pear, Korean pear, Japanese pear, Taiwanese pear, and sand pear. The fruit is commonly called the Nashi pear in Australia.

Can you eat nashi pear skin?

Can You Eat the Skin of an Asian Pear? Absolutely. The skin is more like that of a Bosc pear or a Russet apple. If you don’t like the skin you can peel them, much easier than you can other pears.

What is nashi mean?

Asian pear
Definition of nashi

(Entry 1 of 2) : Asian pear Although it can be pickled or used in cooked desserts, the nashi is at its best when used raw because the delicately flavored cut fruit does not turn brown when exposed to air.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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