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Nakh pears combine the qualities of pears and apples. The spreading trees bear round or slightly conical fruits on drooping branches, similar in shape to an apple. When ripe, the pears are yellow. The name sand pear comes from the fruit's grainy flesh and appearance of sand on the skin. Despite the grainy texture, Nakh pears are delicious. The white flesh is crisp and crunchy, with a rich sweetness that is very different from the common pear flavor.
Nakh pears' season begins in late summer.
Nakh Pears are known by many different names, including the Chinese Sand Pear, the Apple Pear, the Patharnakh, and the Gola pear. All of these fruits are one and the same, Pyrus pyrifolia. This is a hard pear variety, meaning they are hard when ripe, which makes them good produce for transport.
Nakh pears are a healthy addition to the diet, since they are low in calories, and a source of dietary fiber, and Vitamins C and K.
Nakh pears make good dessert fruits, but are also excellent fresh eating pears. Its crispy texture makes it a unique treat for snacks, or cut up into salads and slaws. Because it is a hard variety of pear, the Nakh stores well and stays fresh for a long time. Choose firm and heavy pears that are golden yellow with no sign of a green tinge.
Beginning in the 1950s, Nakh pears were growing in popularity as a commercial crop in India. However, production has slowly decreased due to development pressures, and the lack of culinary popularity in the Punjab region they are grown in.
The oriental group of pears is native to Eastern and northern Asia. The Nakh pear is thought to have originally come from China, and was brought to other areas of Asia, including India, by merchants and settlers. Today, they are one of the commercial crops of northern India, where they grow primarily in the Punjab region. There are an estimated 5000 hectares of land in Nakh pear production in Punjab.
Recipes that include Nakh Pears. One is easiest, three is harder.
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