Description
The Nashi pear 'Kosui' is a Japanese cultivar valued for its very crisp texture, juiciness and sweet, low-acid flavor. Its round, golden-bronze fruits ripen by mid-August, making it one of the earliest Nashi pears. Grafted as a low-stem tree, it's perfect for small gardens. Note: ‘Kosui’ is not self-fertile and requires a compatible pollinator.
Geographical origin: Japan, bred in 1959 (Kikusui × Wasekozo)
Botanical family: Rosaceae
Notable traits: Widely appreciated in Asia for its light, refreshing taste and crispness
Mature height: 2.5 to 3.5 m (low-stem form)
Mature spread: 2.5 to 3 m
Habit: Compact, slightly spreading
Bark: Smooth light grey
Foliage: Dark green, broad and thick leaves
Growth: Medium to fast
Hardiness: Good, down to -18/-20 °C
Blooming period: Early April (mid-season bloom)
Flowers: White, clustered, rich in nectar
Fruits: Round, golden-bronze, with crisp, juicy, sweet white flesh, very low in acidity. Harvest mid-August
Storage: Keeps for 2–3 weeks in cool, dark place
Ideal light: Full sun
Suitable soil: Deep, fertile, well-drained
pH: Neutral to slightly acidic
Soil prep tips: Mix compost or well-aged garden soil, provide drainage
Spacing: 3 to 4 meters
Planting season: November to March (outside frost periods)
First year: Regular deep watering
Mature tree: Moderate needs, prefers light summer humidity
When and how: Form as open goblet or fan; prune lightly in winter to stimulate bloom
Method: Grafted onto quince or Pyrus communis to control size
Best placement: Home orchards, edible hedges, kitchen gardens
Recommended companions: Nashi 'Hosui', 'Shinseiki', pear 'Williams', chives, thyme
Usage: Eaten fresh, grated, or juiced; appreciated for its digestibility
Susceptibilities: Good resistance to scab, moderate sensitivity to fire blight
Natural tips: Good airflow, horsetail decoction, no stagnant water
Best practices: Full sun, light but consistent watering, summer mulching
The cultivar ‘Kosui’ is not self-fertile. Requires compatible pollinators such as:
Pyrus communis ‘Williams’
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