Fruit

European pear

洋梨　ようなし

Also known asyonashi, younashi

At its best in Oct, Nov

European pear (younashi), Japanese fruit — European pear (yonashi) is at its best in Oct, Nov. It is in the market from Sep to Feb.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

European pear: Eaten fresh — Eaten fresh

Eaten after ripening, for the melting flesh and its perfume.

European pear: Compote — Compote

Poached in white wine, which lifts the aroma.

European pear: Salad — Salad

With prosciutto or cheese, where sweetness meets salt.

European pear: Tart — Tart

Sliced thin and arranged over pastry. A Western classic.

How to choose

Undamaged fruit. It is hard before ripening; press around the stem, and give means it is ready.

Storage

Ripen at room temperature. Once soft, refrigerate and eat soon.

Main areas

Yamagata
Niigata
Aomori
Nagano

Good to know

La France is the main variety in Japan, and Yamagata grows around seventy per cent of the crop. At harvest it is hard and undeveloped in flavour; only after about two weeks of ripening do the scent and sweetness emerge. That step has earned it a name as a fruit whose moment is hard to judge.

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