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Pyrus pyrifolia·East Asia
Also known as: Asian pear, apple pear
Round like an apple, snap-crisp like a water-rich pear, with a juice content that surprises everyone the first time. Mild floral sweetness, no graininess, no ripening waiting game — nashi is firm when it's at its best. Eat cold, unpeeled, or pair with blue cheese and a thin slice of prosciutto.
The nashi pear (Pyrus pyrifolia) is the Japanese-Korean Asian pear — round, golden-brown, russet-skinned, with a snap-crisp white flesh that holds far more juice than a European pear has any right to.
Unlike Bartlett or Conference pears, nashi doesn't soften as it ripens. It's at its best firm, with a clean apple-like crunch and a gentle floral sweetness that sits closer to a green melon than to a Western pear. There's no graininess, no waiting for it to give to pressure — what you buy is what you eat.
Serve cold, unpeeled. Slice into salads with bitter leaves and walnut, pair with strong cheeses (a Stilton or a Roquefort works beautifully), or simply quarter and eat out of hand. The skin is thin and edible. Stores in the fridge for up to two weeks.
Peak season alerts. Japanese reserve openings. Early access to limited fruit releases. One email a week, never more.
Peak season alerts. Early access to limited releases. The Japanese reserve list.
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