Pear, Nashi

Nashi ....it's Japanese for pear. Emperors loved this crunchy, sweet and hydrating fruit. 

It is a source of antioxidants, vitamin C and folate.

• Freshest in...summer and autumn.  The main variety, Nijisseiki, is readily available from March to November.
• Good for cheese platters and salads (use in place of apple in recipes as it doesn't turn brown), snacks, preserves, jams or chutney. Nashi hold their shape when cooked, so they're good for baking (think nashi sauce, nashi fruit flan and nashi crumble).
• Store in fridge, they're handpicked and should be already ripe.