Also known as the Sand Pear or the Crystal Pear, Nashis are extremely juicy and have the crispness and texture of an apple, but taste like a pear! Try them fresh, or use them in cheese or desert platters!

How do we make sure we provide top quality nashi pears?

The best way to pick a nashi pear is to check that it is firm, plump, dense and unblemished. Firmness and plumpness indicate freshness, density indicates juiciness, and unblemished skin indicates that they have been properly handled during harvesting and transport. The colour of the skin of the nashi varies with the variety, and can range from clear to cinnamon in colour.

Where do we source our nashi pears from?

Nashi pears originated from Japan (‘nashi’ is the Japanese word for ‘pear’). These days, they grow well in the traditional temperate apple and pear growing regions of Australia. We try to source our nashi pears locally from growers around Bacchus Marsh. If local supply is short, we source our nashi pears from other growers (usually from around the Gippsland, Goulburn Valley or Harcourt). If Victorian supply is short, we source nashi pears from the Batlow region of New South Wales, or the Launceston region of Tasmania.

What is the best way to keep nashi pears?

Nashi pears store best in the fridge (at 0°C and 90%-100% relative humidity). To ripen, store them at room temperature.

Nashi pear nutritional information

Nashi pears are an excellent source of vitamin C and dietary fibre.

Nashi pear seasonal information

The nashi pear season begins in February and continues until about October. They are best in the cooler months of the year. 

Nashi pear serving tips and suggestions

Nashis are usually eaten fresh, but their juicy consistency makes an excellent choice for juice!