The new nashi with a twist

“We sent out samples last year to Woolworths, Coles and Costco,” Seeka Australian general manager Jonathan Van Popering said.

“Costco just came back and said, ‘We’ll take the whole crop next year.’ That was huge for us.”

Unlike traditional green or brown nashis, the Ruby Roo boasts a distinctive appearance.

“It has this beautiful red blush, almost pink, depending on the background colour of the fruit — some people even mistake it for an apple,” Mr Van Popering said.

The fruit’s unique characteristics extend beyond its appearance.

“It’s more juicy than an apple, so juicy you’ve almost got to be prepared for it. It’s not messy like a watermelon, but it’s close.

The variety originated in New Zealand through cross-pollination, with Seeka conducting extensive trials before introducing it to Australian soil.

“Six varieties of red nashi were trialled initially, two showed promise, but the Ruby Roo stood out for flavour, shelf life and colour,” Mr Van Popering said.

The journey from quarantine to commercial production took over five years, with challenges including extreme weather conditions.

Ruby Roo can be enjoyed in many ways by consumers whether by biting into it fresh, slicing it up as a healthy snack to go in children’s lunchboxes, tossing it into a salad, or pairing it with cheese and wine.

While growing rights are non-exclusive, Seeka maintains exclusive marketing rights, requiring future growers to pack and sell through the Shepparton operation.

Shepparton is already Australia’s largest producer of kiwifruit, nashis and pears, and Seeka sees the Ruby Roo as an opportunity to highlight the region’s agricultural significance.