Nashi (Japanese Pears)

When you cut into a nashi pear (Pyrus pyrifolia) the juices just come pouring out. Depending on where it is produced, this fruit is also called the Japanese pear or the Asian pear. It is shaped much like an apple and has a grainy texture, so it has also been called the apple pear and the sand pear.

Nashi pears are different from 'European varieties in that they are crunchy and have a high water content. These pears are usually eaten raw and are rarely cooked in pies or made into jams because of this high water content. Usually enjoyed just like an apple. Two common varieties of nashi pears are Kosui and Hosui, which together account for more than half of all the pears grown in Japan.

These pears should be wrapped and stored in a refrigerator to prevent drying. They can be stored in this manner for a week to 10 days. These pears will last even longer if they are stored with their stalk portions facing up.

Cut pear sections left in the open will eventually turn a brownish colory but this discoloring can be avoided by applying salted water as with apples.