Asian in origin, the nashi may have come from east of Eden, but it’s a
little sweetie that’s certainly heaven sent. As far as I’m concerned,
the big man can keep his apples, as long as we have these pears!Ready for the picking from February to July, nashi (Pyrus pyrifolia), or Asian pears, abound only if they’re in the ground come winter.
On the 'nash'
Featuring the shape and crunchy texture of an apple, combined with the flavour of pears, nashi are fat-free, high in fibre and vitamin C, with a low calorie count.
First grown in China, Japan and Korea, nashi are available in a number of varieties including: Nijisseiki, Dan Bae, Hayatama, Hosui and Kosui.
Kosui
Appearance: Greenish golden skin
Harvest time: Early season – January
Taste/texture: Sweet and juicy. Medium sized fruit
Hosui
Appearance: Golden brown skin
Harvest time: Mid-season – Late-January to mid-February
Taste/texture: Crisp and juicy. Medium to large fruit
Nijisseiki
Appearance: Yellow-green skin
Harvest time: Late season – Mid-February to March
Taste/texture: Sweet and juicy
Dan Bae
Appearance: Deep gold-bronze colour
Harvest time: Late season – Mid-February to March
Taste/texture: Firm full flavoured crisp sweet flesh
Hayatama
Appearance: Deep gold colour
Harvest time: Early season – January
Taste/texture: Sweet, juicy but firm flesh
When, where and how to plant:
Ideally, in New Zealand, nashi trees should be planted in winter, with the fruit ready for harvest from January to July, depending on variety and region.
Choose a sheltered, cool, free-draining spot in your garden. While nashi cope well in wet conditions, they will produce less fruit if the soil is waterlogged.
Dig a hole twice as wide as the tree’s roots, place the tree in the centre of the hole and fill with topsoil. Lightly compact the soil to remove air pockets and water.
Most varieties of nashi cannot produce fruit from their own pollen and require cross-pollination with a compatible variety, so bear this in mind when planting.
Care:
Once the tree is established, water weekly and apply mulch around the trunk, leaving a clear space. Fertilise with a half cup of plant food per year of age, to a maximum of eight cups per season.
Each year, after the petals fall, prune roughly 10 percent of the tree’s branches to encourage growth. Cut at a 45 degree angle – up and away from the centre of the plant and approximately 6-7mm above the buds.
Harvest & uses:
Depending on the variety, nashi are ready to be picked when they turn yellow or brown although some varieties remain green. When ripe, these should smell strong and sweet, and, when tasted, the fruit should be juicy and sweet with crisp skin, similar to an apple.
Nashi can be kept in the fridge for a few weeks and up to a few months before eating.
A versatile fruit, nashi can be served in a range of ways including:
Sliced, drizzled with lemon, and served with creamy blue cheese, olives and salami
Juiced and used to tenderise barbeque steak; serve with nashi slices
Added sweetness for curries
With parmesan, rocket and chicken in a tasty salad
Click here for more information, or here for some nourishing nashi recipes.
