I walk barefoot from the deck onto the fruit salad lawn; brush past the crab apple tree, sidle past the passionfruit trellis, duck under the washing line and dance around the pear tree to arrive at ‘the NASHI’.
This journey has been virtually a daily event. Of all the fruit growing this season I’ve particularly enjoyed pacing this route to see my NASHI’s progress with much fascination. It’s my first.
No, I’m not shouting. NASHI are an Asian Pear, a trademark. Grown in New Zealand since 1982 like the Jandal™ and GIB™ over time NASHI™ becomes part of the English language.
I grin like a crazy Cheshire cat as I inspect our fruit tree progress. Our rescue cat follows me endlessly, not one to miss out on an adventure. So prolific is the tree, bird-pecked or overcrowded fruit are picked and rolled towards the compost bin …. to be chased enthusiastically by the cat.
What started out as small conker sized fruit have progressed into beautifully round, stunning tennis ball perfection.
NASHI develop their flavour on the tree so are picked when they are ripe. Some are sweet and juicy and others are crisp, but regardless it will be a battle of the wits with the birds as to who gets to them first!
High in fibre, high in vitamin C, fat free and low calories, they are naturally good for you.
There are several varieties – Kosui, Hosui, Dan Bae, Hayatama, Shinseiki and Nijisseiki, and based on characteristics I would hazard a guess that my backyard tree is a Shinseiki – mid Feb/March harvest, yellow-green smooth skin.
My advice would be to pick, wash then keep in the fridge otherwise they can ripen faster than you can blink and may begin to spoil or attract fruit fly. Kept in the fridge you’ll get some good life out of them, and they are just so delicious cold, trust me!
It seems that much of my time is spent preserving but I do like to bake too. My boys are always demolishing whatever is in the baking tins so after being inspired by a trip to the Cambridge Farmer’s Markets an a quick chat with a local commercial NASHI grower, I adapted a recipe I found there.
This recipe is adaptable, of course. Regular brown pear would work just as well!
Spiced NASHI Pear Tart
Ingredients
- 125g butter, melted
- 1 cup sugar
- 1 egg
- 4 NASHI pear, cored and sliced
- 1.5 cups flour
- 1 tsp baking powder
- 2 tsp all spice
- 1 cup dates, chopped
- zest of 1 lime
- 2 Tbsp oil
Method
- Pre-heat oven to 180°C on fan bake and grease a flan dish (or line a spring cake tin).
- Beat the melted butter, sugar and egg.
- Fold through half of the NASHI slices into the butter/sugar/egg mix.
- Sift dry ingredients into the batter, folding well. Add dates, zest and oil, mixing well.
- Spread batter evenly into the prepared dish.
- With the remaining NASHI slices, press them firmly into the mix in a pattern until only the tops are poking out from the top.
- Bake for 35 mins. Cool, dust with icing sugar.
It keeps well in the fridge and so easy to cut and handle when chilled. Most delicious on its own or with a dollop of cream for dessert.
