Product information

Everything about nashi peer

Nashi is the Asian pear that never turns soft. Crisp like an apple, juicy like a pear, with a longer shelf life than any European pear variety.

What is nashi peer?

Nashi (梨, Pyrus pyrifolia) has a round apple-like shape, a golden-yellow to brownish-yellow skin and pure white, crisp flesh. Unlike European pears, nashi stays crisp even when fully ripe — it never turns soft or mealy.

The flavour is mildly sweet with lightly floral notes and a fine acidity. The flesh is exceptionally juicy — juice bursts out immediately when you bite into it. This also makes nashi suitable for juice production and cold preparations.

Asian pearcrispAugust–NovemberChina/Japanlong shelf liferaw application

Origin & tradition

Nashi is grown in China, Japan and Korea — with China as the largest exporter to Europe. The harvest season runs from August to November, but thanks to excellent storage conditions (CA storage), nashi is available virtually year-round.

When assessing ripeness, we look at: colour — fully golden-yellow means ready to eat. Gentle pressure — ripe nashi gives very little, but has a slight springiness in the skin. And aroma — a subtle blossom scent is present in ripe fruit.

Nashi ripens slowly after harvest, but the structural change is minimal compared to European pears.

Flavour & texture

Nashi is used in Asian cuisine as a raw ingredient in salads, but also in marinades — the pectin and enzymes in nashi tenderise meat (similar to papaya or pineapple). Heat changes the texture to soft, similar to apple sauce.

Pairs well with ginger, walnut, goat's cheese, rocket and honey dressing. In Korean BBQ (Bulgogi), grated nashi is a classic marinade ingredient for tenderising beef. In desserts it works well with caramel, cinnamon and pear-based tarts.

Kitchen applications

Raw slices on fruit platters and cheese boards — a crisp alternative to European pear.
Salad with rocket, walnut, goat's cheese and honey dressing.
Marinade ingredient for Korean BBQ (grated nashi tenderises the meat).
Nashi sorbet or granita from freshly pressed juice.
Thin slices as an amuse-bouche element or palate cleanser.
Caramelised nashi as a dessert component with cheese.

Storage & freshness

Nashi has an excellent shelf life: room temperature 1–2 weeks, refrigerated (2–4°C) up to 3 months. This makes it an ideal fruit option for restaurants wanting stable purchasing.

Store unpeeled and whole. Once cut, nashi discolours quickly — treat with lemon or lime juice to prevent oxidation.

Nashi absorbs refrigerator odours — store separately or well wrapped.

Professional kitchen tip

Nashi is excellent as a meat marinade: grate the nashi and mix with soy sauce, garlic and sesame oil. The enzymes (pectinase) in the juice break down the protein structure and tenderise the meat within 30–60 minutes. This works with any type of meat, but is classic for beef and pork in Korean cuisine.

Fresh Nashi Peer delivered daily to your kitchen

Choina delivers fresh Asian produce every morning to restaurants and wholesalers across the Netherlands and Belgium — Rotterdam, The Hague, Amsterdam, Utrecht, Antwerp and Brussels. No minimum order.

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