Nashpati

Nashpati is the Hindi term for the pear, a fruit produced by trees in the genus Pyrus, most commonly Pyrus communis. The fruit is eaten raw or used in cooking and baking, and it is widely sold in Indian markets as part of the temperate-fruit category.

Nashpatis are typically pear-shaped with a slender neck and a bulbous base. The skin may be green, yellow, red, or russeted, depending on variety. Flesh is usually pale and can range from crisp and juicy to soft and buttery as it ripens, with a mildly sweet to tart flavor.

Pear trees grow in temperate climates and require a chilling period to set fruit. They are cultivated in many parts of India, including northern hilly states and some irrigated plains, as well as in other pear-producing regions worldwide. Harvest occurs in late summer to autumn, and fruit is often picked firm and allowed to soften off the tree.

Nashpati is a good source of dietary fiber and water and provides vitamins such as C and K and minerals such as potassium. It is commonly eaten fresh, sliced into salads, used in desserts, or poached and canned. The fruit is also processed into juices, jams, and dried pear products.

Storage and ripening: Pears ripen after harvest, and placing them at room temperature helps them ripen. Once ripe, they can be refrigerated to extend shelf life for several days. Handling should avoid bruising, as pears are sensitive to impact.