Nashi pear

Choose one that feels heavy for its size and has smooth, unbruised skin. It should smell lightly fragrant and give only a little when pressed; unlike many European pears, a ripe Nashi usually stays crisp rather than turning soft.

No: the skin is edible, so wash it well and eat it whole or slice it with the skin on. Remove the core and seeds before serving; peel it only if you prefer a smoother texture.

Keep uncut pears in the fridge to preserve their crispness, and eat them within a few weeks. Once cut, cover the pieces and refrigerate them; a little lemon juice helps slow browning.

Yes. Add slices to a stir-fry near the end so they warm through but retain some crunch, or grate the pear into a bulgogi marinade to help tenderise thinly sliced meat.

Its crisp, juicy flesh works well in salads with rocket, toasted nuts and a sharp dressing, or alongside a firm cheese. It is also refreshing sliced into slaw with cabbage and carrot.

Nashi pears are round and crisp, with a juicy, grainy flesh; European pears are usually more elongated and become soft and buttery when ripe. A Nashi pear has 49 kcal per 100 g, compared with 59 kcal in a pear.

Yes. Wash it, cut it into wedges and remove the core; there is no need to cook it. For a young child, offer thin, soft slices rather than hard chunks, and supervise while they eat.