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Make Now, Eat Later: Pickled Asian Pears

By Karen Solomon

Sometimes a recipe tastes even better when you have to wait to enjoy it. In this column, we explore the best things to "put up" for later gratification each month.

The first time I'd ever seen a nashi—the Japanese word for Asian pear—I was living in Japan, and I was totally impressed. Their skin is a mottled amber hue, and they can grow to be ginormous; the size of a junior basketball at their best. The nashi, along with mega-melons, pristine grapes, and picture-perfect peaches, are also among some of the most popular gift fruit in Japan, fetching a price tag that we're more accustomed to paying for a dinner for two. Keep reading »

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