This crisp, juicy fruit is an Asian variety of pear but has the appearance of an apple with pale light yellow skin. Often referred to as ‘Nashi Pear’, the word ‘Nashi’ is actually Japanese for pear.

Nashi are a great low calorie snack and a good source of soluble fibre, antioxidants, vitamin C and folate.

Nashi have a delicately sweet and watery flavour and their crunchy texture makes them a perfect alternative to apples in cooking. Try adding nashi to a cheese board, sliced in a savoury salad, poached or stewed, baked into cakes, or grated onto your morning muesli or porridge. Nashi are particularly handy for presentation and garnishes as they don’t brown once cut up like apples do.



A relative newcomer to the fruit family, the first Tangelo was documented in the USA in the late 19th century. This zesty citrus is a hybrid between a tangerine and a pomelo, and combines the best qualities of both! Tangelos have a smooth, thin skin that comes away easily from the fruit much like a mandarin. However, its flavour resembles a mix between orange and grapefruit, with a sweet and tangy taste.

Choose a fruit that has vibrant orange skin and is heavy for its size, which will indicate that it is nice and juicy. Store in the fruit bowl for up to two weeks.

Tangelos can be peeled and segmented like an orange to eat fresh, add to salads or juice. The zest is the perfect ingredient to add fresh tangy flavour to cakes and sauces.



Leeks are a wonderful addition to winter cooking, with a similar versatility to onions but with a much more subtle, sweet flavour. Leeks have long white stalks that gradually turn  green towards the leaves. Leeks are from the same family as onions and garlic and as such have very similar health benefits to the cardio vascular system and high levels of vitamin C and dietary fibre.

To prep for cooking, trim the darker green leafy parts and remove any tough outer leaves. Next, cut off the roots and slice lengthways so you can thoroughly rinse away any dirt. Then slice or chop as your recipe requires.

Leek caramelises beautifully when cooked, making it a great accompaniment to hearty meat dishes. Try it in a classic potato and leek soup, a chicken pie, or mixed into quiches and rich casseroles.