Wednesday, August 20, 2008
The nashi pear, Pyrus pyrifolia, is sometimes called the Asian pear. It has been also called the Japanese pear, Korean pear or Taiwan Pear, as well as sand pear, apple pear, bapple, papple, and bae, from the Korean 배 or li (梨) in Chinese. In India is it called nashipati and in Bangladesh and Nepal it is called nashpati. Nashi pears are widely grown for their sweet fruit, a popular food in East Asia. They are sweet on the tree and are eaten crisp or else bletted.
Nashi pears generally are not baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the buttery European varieties. It is not a cross between apples and pears, as common names like apple pear may suggest, but its shape and crisp texture are reminiscent of apples. They are commonly served raw and peeled.