Autumn and Winter time is wild time! But if you have grown tired of traditional pears as a base for cranberries, why not try the Nashi? The fruit is rich in vitamins and minerals and has a similar taste to pears, but its flesh has a solid grain more similar to that of an apple. The fruit, also known as the Chinese, Korean, Japanese or Asian pear, should be processed as fresh as possible, as Assistant F&B Manager of the Kempinski Hotel “The Tirol”, Sandra Span, explains: “As soon as it is peeled, it turns brown just like our native pears or apples.”
By the way, the name of the Nashi pear is also extremely fitting, as Nashi means pear in Japanese. This pear is so good, they named it twice.
Sieh dir diesen Beitrag auf Instagram an
Contrast to sharpness
Nashi pears can basically be used like a native pear. At “Sra Bua“, the restaurant at the Kempinski Hotel “Das Tirol”, it is also often used as a contrast to spicy dishes such as curries or in the pâtisserie. The fruit also tastes good in a venison variation of Korean classic Bulgogi.
China or Japan?
A fine difference: Visually, you can quickly tell the difference between Chinese and Japanese Nashi pears, because the former has a brown peel, while the latter has a yellow one. Both fruit peels are edible, the core is removed.
Better fresh than from a can
Nashi pears are ready to be picked for three weeks from August or early September and are available fresh in gourmet stores or in well-stocked supermarkets for around 1.50 to 3 euros per pear, but can only be stored for a short time. “They are also available as a preserve, but the fresh taste is lost in this case,” says Span.