These crisp, round golden brown fruits are also known as Asian pears, and are a distinct variety of pipfruit originating in northeastern Asia. Unlike the familiar European pear, which ripens after it is picked, nashi are ripe when picked and naturally crisp and juicy. They are best stored in the fridge and will keep for a week or two.
They have the crispness of an apple and the graininess and flavour of a pear and can be used in the same way as either apples or pears. Needless to say, they are particularly good in Asian dishes, where their juicy crunchiness can add texture.
Nashi, with their juicy mild flavour, are versatile. Try them sliced on a cheeseboard, especially with blue cheese.
They can be spiced or pickled, added to a fruit salad, or meat dishes.
Spiced nashi cake
Ingredients
1 egg
1 ½ cups flour
1 tsp baking soda
1 tsp cinnamon
1 cup sticky raisins
½ tsp nutmeg
½ tsp allspice
½ cup chopped walnuts
icing sugar for dusting.
Method
Cube nashi into a bowl. Stir in the brown sugar or honey and stand for 2-3 minutes. Stir in beaten egg. Sift and add flour, baking soda, cinnamon, nutmeg and allspice. Add sticky raisins and chopped walnuts. Place mixture in a greased 22cm tin. Bake for 50 minutes at 180degC. Cool and dust with icing sugar.
Serves 10.
Freezes well.
