Nashi pears at peak, but demand is slow

Press, 26 February 1987, Page 37

Nashi pears at peak, but demand is slow

The New Zealand grown Nashi pear is at the peak of the season at present, but growers say the demand for the fruit is depressed.

The lack of demand is mainly because New Zealanders know little of the delectable qualities of this fruit

A ripe nashi pear is crisp to bite, and very juicy and sweet. When mature, the skin colour becomes slightly translucent.

Nashi pears are most popularly eaten as fresh fruit, peeled, quartered and cored, and are particularly refreshing when chilled. They can also be used in fruit or green salads, as a vegetable with meat, or in sandwiches, but cooking is not recommended.

Nashi fruit juice is veiy popular in Japan. Nashi pears are also known as Japanese pears or Oriental pears, and are native to China and Japan. They differ from European pears, not only in shape, but also in maturity. Unlike European pears, nashi pears are apple shaped and mature ripe on the tree, to be eaten immediately after being harvested. The European pear is pendulous in shape, has to be ripened after harvesting and becomes soft when ripe. Nashi pears have a very good shelf life, depending on variety and harvest maturity. Some varieties can be stored up to five or six months. There are two main types, identified by skin differences. One type is golden yellow to pale .silver green and smooth .skinned. The other is russet skinned, with either a gold-brown or greenish brown hue. A breeding programme is. under way in New Zealand, and this fruit,

along with imported varieties likely to be released, means a wide range of varieties will eventually be available on the local market. The five main varieties of nashi pear being developed in New Zealand are the Shinsui, the Kosui, the Shinseiki, the Hosui and the NijlseikL The Shinsui variety Is the earliest arrival on the market and usually turns up around the middle of January. The Hosui variety is just coming into season Today’s recipe NASHI AU NATURELLE Nashi pears are easu to prepare because they never need to be cooked. Simply slice the nashi and serve with cheese. Cottage cheese is good, but a mixture of cottage and cream cheese is considered the best. Camembert or Brie are excellent choices. The cottage or cream cheese can also be livened up by adding a Ittle sliced, preserved ginger, Cointreau, slivered almonds or fresh chives and parsley.