Asian pear.

The Asian pear, sali in Thai, is round like an apple, with thin golden brown or pale yellow skin covered in tiny freckles. It isn't soft and buttery like a European pear. The white flesh is crisp and grainy and very juicy, and the taste is mild and sweet, a bit like sugar water with a hint of pear. It's eaten cold and crunchy, often peeled, and it bruises more easily than its firm feel suggests, which is why it often comes wrapped in a foam net.

Ways to use it

• Peel, cut into wedges around the core and serve chilled.
• Slice thinly into a salad with leafy greens or cabbage.
• Grate it into a marinade for grilled pork or beef, where its juice adds sweetness.
• Simmer peeled pieces in water with a little rock sugar for a warm, clear dessert soup.

Storing it

Asian pears are usually crisp and ready to eat when you get them, so put them straight in the fridge. Wrap them or use a closed bag so they don't dry out or pick up smells. Handle them gently, since dents turn brown. Wash the skin under running water before peeling or cutting.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest or packing date and the certificate.