Eat Fresh - Asian Pears

Published September 6, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

I will never forget my first taste of an Asian pear. It was a small bistro in Los Angeles, and my friend had recommended this spinach salad with salmon. It was a delicious concoction, but I was puzzled by these slices of ... something. It was pale and crunchy, and at first I thought it might be jicama. But one taste proved me wrong: It was mildly sweet with a not-quite-tangy aftertaste. I was intrigued enough to wave the waiter over. "What are these little white things?" I asked, picking a few more slivers from between the greenery. "That, my dear," he said with an obviously affected twang, "Is an Asian pear."

I was hooked from that first bite. Asian pears – also called Nashi apples or apple pears for their round shape and crisp texture – are great on just about any salads and are used extensively in native Japanese, Chinese and Korean cooking. They can also be eaten like an apple, sliced on top of ice cream or used in place of apples in pies and other goodies.

When buying Asian pears, look for a smooth, round fruit that is firm. If it gives when you squeeze it, it is quickly going south. The skin should be clear yellow, brown or green-yellow and the fruit should have a strong, sweet aroma. This fruit ripens on the tree, so they can be used as soon as you get them home. They can be stored on the counter for a few days or in the fridge for a couple weeks or so.

Ginger Asian Pear Salad

This is a great salad with an Oriental flair.

8 Asian pears

1/2 cup rasins

1/2 cup walnuts, chopped

1/2 cup celery, chopped

1 tablespoon ginger root, grated

3 tablespoons honey

1/2 cup orange juice

Combine all ingredients. Cover and chill before serving. Serve on lettuce leaves if desired. Serves 6

Steamed Asian pears

Chinese dates are also known as jujubes. If you can't find jujubes, regular dates or raisins can be used instead.

4 Asian pears

8 teaspoons honey

4 dried Chinese dates, softened in cold water, slitted, and the pits removed

Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside (these will become the lid). Remove the core. If desired, cut off a small slice at the bottom so that the pear will stand straight during steaming. Spoon 2 teaspoons honey into each pear. Add 1 Chinese date. Place the top back on the pear. Steam the pears for 30 minutes, or until the pears are tender. Serve warm. Serves 4.