Nashis are related to pears, apples and quinces and are a great source of anti-oxidants, vitamin C and folate. They're round with greenish-yellow skin and are similar to an apple in shape but taste more like a pear. Their flesh is creamy white, very sweet, crisp and juicy.
Nashis are in season until August. When selecting fruit, look for smooth, round shapes. Nashis can be eaten as is, or added to salads, cheese platters, meat dishes or juiced. Cheese and nashi make excellent partners - try with blue cheese, brie and hard cheddar. They can replace apples in many recipes and will keep their shape during cooking. They add a crisp texture and don't brown. Nashis are great for school lunches and on-the-go snacks, and can be stored in the refrigerator for up to two weeks.
Nashi Walnut Gnocchi
Bring a pot of salted water to the boil, add 500g gnocchi and cook until floating. Heat 2 teaspoons olive oil in a large pan and fry 2 sliced nashis and 100g walnuts until golden. Add gnocchi and gently fry until browned. Over a low heat, stir in 250g brie chopped into 2cm pieces and 2 tablespoons cream. Allow to warm through and serve immediately with a rocket salad.
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