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March 2007

To herald the new season of luscious Nashi from March to November, the Australian Nashi Growers Association (ANGA) have once again developed an exciting range of delicious recipes using this juicy, crisp, and refreshing fruit. 

Versatile Nashi are available now from supermarkets, markets and greengrocers and can form the basis of a wide variety of dishes – fresh and cooked, savoury and sweet - complementing other flavours rather than competing with them.

Nashi, available from March to November, is best when it’s a smooth green-yellow colour.  Delicate and crisp, yet sweet in flavour, Nashi make a welcome alternative or addition to apples or pears as they do not brown when cut and so are ideal for salads, on a cheese platter, or served chilled and sliced for a delicious snack.   And they maintain their shape when cooked.

Now everyone can enjoy modern varieties of this exotic fruit considered an Asian delicacy for centuries and brought to Australia by Chinese gold miners.

Nashi are naturally low in fat, a good source of soluble fibre, and are also a source of antioxidants, Vitamin C and Folate. 

Some mouth watering recipes produced by the ANGA include a delicious Nashi Bircher Muesli for a healthy start to the day; Blueberry Nashi Pancakes, a tastebud treat; Nashi Lamb Salad with Orange Mustard Dressing, a lovely salad for all seasons; Caramelised Nashi Tart, a heavenly experience; and Nashi Lassi, a refreshing drink. 


For more information about Nashi visit: www.nashiaustralia.com.au

For interviews, photographs or recipes please contactJMM Communications (03) 9696 5060