A unique fruit with a rich history, nashi once adorned the
banquet tables of ancient Japanese Emperors. In Australia
they have been produced commercially over 25 years.
The main variety, Nijisseiki, is readily available from March
Enjoyed by the whole family, they are source of antioxidants, Vitamin C and Folate.
Versatile, nashi can be eaten fresh or added to salads, cheese platters, meat dishes, juiced or made into a tasty fruity chutney.
Preserve it Nashi are ideal for peeling, coring and preserving, or made into jam or chutney. Dice it Cheese and nashi make excellent partners. Experiment with blue cheese, brie and hard cheddar cheeses Substitute it Use nashi instead of apples in your next Waldorf salad – they add a crisp texture and don’t turn brown
Website of the Australian Nashi Growers Association, (ANGA), the peak industry body
representing nashi growers including regulation, legislation, marketing, research and development.