Blood Oranges
The Blood Orange, a desired gourmet ingredient of royal prestige, is beautiful in colour with striking crimson flesh and wonderfully sweet with a unique berry flavour. This exotic looking fruit ripens in the winter, its peel is smooth, yet pebbled and when zested releases bright floral aromatics. Seedless with an ideal balance of sweetness and acidity makes the Blood Orange suitable for fresh eating, juices, jams or sauces. Use in savoury or sweet preparations, partner with avocados, lettuce, nuts, bacon, fresh herbs, cheeses, seafood and poultry or add juice to curds, cocktails, vinaigrettes and syrups.

Navel Oranges
The ever popular Navel Orange is as vibrant in colour as it is in flavour, full of zest and rich with sweet juices. Easy-to-peel with a distinct trademark “belly button” at the stem end, this seedless winter harvest orange may be segmented and used in salads or in baked goods, partnered with dried fruits, nuts, onions, olives and cheeses, juiced to flavour syrups and curds or simply enjoyed as an ideal healthy snack.

Seville Oranges
The Seville Orange also known as the bitter orange is renowned for its bitter sweetness and a favourite when making marmalade. According to history in 1700 a grocer bought oranges shipped by boat from Seville, the oranges were so sour his wife attempted to make jam of them and so Seville Orange Marmalade began! These tarter than tart oranges are classically used in cooking, not just in marmalade but also to flavour stews and stir-fries with its aromatic zest. Add the juice to savoury marinades, butters and sauces or wrap the pips and pith in muslin and use to add extra pectin to jams and jellies.

Valencia Oranges
The Valencia Orange also known as the summer orange, is renowned for its exceptional juice. Harvest in spring and summer, this sweet orange variety may endure a natural process called “regreening” where the skin reabsorbs chlorophyll due to rising temperatures. This external colour change has no effect on the sweetness or quality of the orange, as the longer this popular orange ripens on the tree, the sweeter its taste. Medium in size with a thinner fragrant peel and barely seeded flesh, the Valencia Orange when ripe, is supremely sweet, loaded with golden juices of rich flavour and aroma. Use in syrups, cocktails, smoothies or marinades, pair segments with olives, mint, feta, onions, chillies, melons, beets, seafood or poultry or use to compliment creams, custards and vinaigrettes.

Imperial Mandarins
The Imperial Mandarin is Australia’s most popular mandarin and one of the first varieties to be harvested each season. Maturing in late May, this golden-orange mandarin is easy to peel with very few seeds and has a refreshing sweet flavour that children love. A firm favourite in school lunch boxes, the deliciously sweet, delicate, juicy flesh of the Imperial Mandarin will enhance your culinary creations. Segment, zest and juice to enhance salads, sauces, marinades, cocktails, cakes, slices and biscuits.

Afourer Mandarins
The Afourer Mandarin is a flavoursome, juicy variety maturing in the late winter. Harvested from August through to October the Afourer Mandarin develops a highly attractive deep orange-red colour, rich in sweet juices, when ripe. Easy to peel with very few seeds, consider adding to your juices through winter.

Daisy Mandarins
The Daisy Mandarin is a cross between Fortune and Fremont mandarin varieties and is considered to be of superior quality. Maturing in mid-winter, this fragrant mandarin is known for its bold and aromatic flavour. Generous in size and rich in sweet juices the Daisy Mandarin is fast gaining popularity. Harvested from July through to September keep a look out for this dark orange glossy mandarin.

Ellendale Mandarins
The Ellendale Mandarin is an old fashioned home-grown variety, originating in Queensland in 1878. Maturing in late winter, Ellendale Mandarins are especially juicy and flavour rich with an attractive dark orange colour flesh. Generous in size with a smooth orange-red skin and fewer seeds, Ellendale Mandarins are great eaten fresh on their own, added to salads or used in sweet or savoury cooking.

Tahitian Limes
The Tahitian lime is a lovely mild tasting low acidic fruit, often picked small and green when they are stronger in flavour. Harvested in late autumn to midwinter, this seedless lime continues to ripen on the tree and is at its juiciest when the rind is of a light yellow colour. Slice, juice and zest to enhance salads, sauces, relishes, cocktails and beverages. Partner with meats and seafood as a tenderiser or marinade, or simply use as a fragrant garnish.

Finger Limes
Finger Limes are native to Australia, originating in the rainforests of Queensland some thousands of years ago. Their aromatic smooth but pebbled skin appears in a triad of colours. Known as the caviar of citrus, the flesh of the Finger Lime holds caviarshaped vesicles that pop crisply in your mouth, rousing the palate with an intense lemon lime tartness. Finger Limes add a slight crunch and bright citrus flavour to your cooking, compliment your cocktails or simply feature as an elegant garnish or raw addition.

Kaffir Limes
The Kaffir Lime is unique in shape, texture, fragrance and flavour and cannot easily be substituted by other spices. Featured in Indonesian and Thai cooking the pungent aroma of the leaves is dispersed when chopped or crushed. In addition to the leaves of the Kaffir Lime, the peel is pebbled and filled with essential oils which gives the lime its trademark aroma. The zest can be used as well but the juice often has a bitter after taste.

Eureka Lemons
The Eureka Lemon is a true ‘bitter’ lemon renowned for its sharp tasting juice and fragrant oily peel. Elegantly ovate in shape, and striking in colour this variety is a home garden favourite, producing an abundance of fruit with its heaviest crop throughout winter. Zest and juice for cocktails, preserve wedges in salt or use to flavour syrups and marinades. A perfect complement to poultry and seafood, baked goods, tea or fresh fruits and vegetables.

Meyer Lemons
The Meyer Lemon is notably sweeter and less acidic than a traditional lemon, with a delicate, complex perfume. The deep golden colour, roundness and smooth rind of the Meyer are all prised attributes of their mandarin orange heritage. This sweetheart citrus, produces an abundance of beautiful fruit year round, heaviest in yield throughout winter. A more subtle variety, the Meyer Lemon is a desirable resource if you’re looking for pure lemon flavour without the intense acid. Squeeze the juice over fish or add to salad dressing. Grate the zest over risotto or steamed vegetables. Alternatively, in sweet foods such as butter cookies, lemon bars or marmalade less sugar may be required, given the lower acid level.

Lemonade Lemons
The Lemonade Lemon is classically smooth, round to ovate in shape with a lemon yellow skin. The translucent yellow flesh is sweet, aromatic and easily segmented, a tribute to their orange mandarin parentage. A taste of lemonade without the bubbles, this sweet, juicy fruit is low in acid and may easily be enjoyed as fresh fruit. Producing an abundance of fruit with its heaviest crop throughout autumn, the refreshing taste of the Lemonade Lemon may enhance sweet or savoury, cooked, raw, juiced or preserved foods. Add the sweet flavour of Lemonade Lemons to beverages without any need for sugar.

Marsh Grapefruit
The Marsh Grapefruit or White Grapefruit as it is more commonly known, is classically tart and tangy with an underlying sweetness and juiciness that is ever popular with breakfast. Marsh Grapefruit are almost round in shape with a smooth, light yellow rind and are often seedless. Their flesh is soft yellow in colour, juicy and tender with an excellent flavour, when ripe. In season from winter through to early spring, enjoy in fruit compotes, sweet or savoury salads, zesty marmalade or as a refreshing beverage. The perfect complement to chicken, pork or duck cuisines or as a tart marinade or sauce.

Ruby Grapefruit
The Ruby Grapefruit is exceptional in colour, flavour and fragrance. Enriched with citrus aromatics, the bittersweet peel is smoother in texture with a distinct blush of rose. The segmented flesh is an intense ruby red colour, aromatically bright and laden with sweet-tart juices. Harvest in winter through to early spring this sweet tangy fruit may be enjoyed in savoury salads and baked dishes, or juiced into cocktails, vinaigrettes or frozen desserts.

Tangelos
The Tangelo flourishes with the easy to peel qualities of the mandarin and sweet tang of the grapefruit. Traditionally juicer than an orange, Tangelos have a thin, smooth, deep orange coloured skin. Typically the size of a mandarin, Tangelos are distinct in shape with an elongated neck at the stem. Harvest in winter through to spring, Tangelos are an ideal culinary addition to mandarins and oranges. Ideal for making candied peel and marmalade, they are delicious juiced or simply eaten fresh.

Pomelos
The Pomelo or Chinese Grapefruit as it is also known, is the largest citrus fruit. The gentle giant of the grapefruit varieties, Pomelos are more subtle in flavour than a traditional grapefruit but intensely aromatic. The smooth peel is notably thick and transitions from a pale green colour to a brilliant yellow upon maturity. The tender, segmented flesh may either be white, pink or red in colour depending on the variety. A desirable ingredient in Chinese cooking, the peel may be used to flavour soups and desserts, the pulp is also delicious when made into jam, jelly or added to salad. Available throughout summer, the Pomelo is often given as a gift, in celebration of the Chinese New Year and received as a wish for good fortune for the coming year.

Bacon Avocados
Bacon Avocados are an early season variety producing generous, oval-shaped fruit from June through to late July. Dark green in colour with faint speckling throughout, the smooth, thin skin is exceptionally easy to peel. The delicious, buttery flesh has a light, creamy flavour which partners perfectly with acidic fruits and vegetables such as citrus and tomatoes.
Sharwill Avocados
Sharwill Avocados are a dominant variety in the northern states of Australia. Highly praised for producing flavoursome, excellent quality fruit with a decent oil content and small stone. This variety bears glossy green pear shaped fruit between June and August.
Fuerte Avocados
Fuerte Avocados are the quintessential avocado, pear like in shape and dark green in colour. The smooth, thinner skin is easily peeled to reveal a dense, pale green flesh which boasts a fabulous nutty flavour likened to hazelnuts. Harvest between June and October, this variety has a tendency to fruit every second year. When growing conditions are less than ideal this variety is known to produce cocktail avocados which remain seedless.
Rincon Avocados
The Rincon Avocado produces small to medium fruit with a smooth glossy green skin. Pear shaped with a narrow neck this distinctive variety bears fruit from July through to September.
Hass Avocados
Hass Avocados are prolific fruiterers, producing an abundance of delicious fruit between September and January. The distinctive tumbled, leathery, thicker skin of this variety changes colour to a near black when fully ripen. Transitioning in colour from a plush soft green nearest to the skin, to a rich creamy yellow nearer to the seed, the smooth creamy flesh of the Hass avocado is undeniably flavoursome.
Wurtz Avocados
Wurtz Avocados are an attractive elongated pear shape fruit with shiny green skin. A popular variety prized for their rich and flavoursome fruit, the Wurtz Avocado produces an abundance of beautiful fruit from November through to February.
Reed Avocados
The largest of all known avocado varieties, the Reed Avocado is renowned for its generous large fruit. Distinctively round in shape with a smooth green thicker skin, this variety is rich in flavour with smooth, buttery pale golden-yellow flesh. Harvest in the Spring Summer months enjoy in salads, smoothies or as a healthy dip.

Oriental Purple Garlic
Oriental Purple Garlic, also referred to as ‘Purple Stripe’, produces a striking purple striped bulb with an intensive, rich flavour and enticing aroma. Easy to peel, this sweet, juicy garlic will enhance any type of cuisine. Harvest in early November, this popular variety will store until late April in a dry well ventilated area.

Australian White Garlic
Australian White Garlic is a soft neck variety producing large plump bulbs, rich and robust in flavour. The papery skins blushed with pink undertones conceal the creamy-white cloves bursting with intense aromatic juices. Harvest in December, this late variety will store until late May in a dry well ventilated area.

French Shallots
French Shallots are a small bulb with a mild but rich flavour. A close relative of onions, garlic and leeks, these bulbous bulbs are encased in a golden thin papery skin that conceals a cluster of 2-3 cloves. The creamy coloured cloves are firm, dense and juicy and well suited for either raw or cooked applications such as roasting, sautéing, and grilling. Raw Shallots are aromatic, spicy, sweet and crisp and when cooked develop a delicate, sweet, savoury flavour – with notes of garlic.

Jarrahdale
Jarrahdale is an Australian heirloom pumpkin native to Western Australia. Robust in size with distinct ribbing smooth grey-green skin and dense orange flesh, the Jarrahdale possesses many desirable qualities. Rich in flavour and neither watery nor ‘stringy’ this delicious pumpkin is an ideal accompaniment to rich roast meals.

Sweet Grey
Sweet Grey pumpkin features many prized qualities similar to those of the Queensland Blue and Jarrahdale varieties. Excellent in flavour with a smoother skin, less ribbing and slightly flatter, rounder shape the Sweet Grey variety is typically easier to use in preparing meals.

Kent (Jap)
Kent pumpkin or Jap pumpkin as it is commonly known, derives its name from the Japanese pumpkin Kabocha. This variety has ribbed, grey-green mottled skin that is easily cut and edible when cooked. The golden-yellow flesh is favourably sweet, rich in flavour and further enhanced when roasted.

Butternut
A family favourite, this variety is easily distinguished by its unique bell shape and smooth, pinkish-tan hard rind. The orange coloured flesh is sweet tasting and has a density that is desirable in most preparations, lending the Butternut to be the most versatile pumpkin.

Queensland Blue
The Queensland Blue is a classic traditional roasting pumpkin, known for its colourful deep-orange sweet flesh and smooth favourable texture, when cooked. The remarkable keeping quality of the Queensland Blue is accredited to the distinct very hard, strongly ribbed, smooth, dark grey coloured skin.

Golden Nugget
The Golden Nugget is a quaint miniature pumpkin and features a colourful orange skin with vertically lined fine ridges. The prominent stem remains attached not only for its visual appeal but as a means to extend the storage life. This novel pumpkin is perfect for stuffing and baking as a whole, however, may also be used in more traditional preparations. The bright golden-yellow flesh offers a sweet flavour and refined texture when cooked.

Australian Butter
The Australian Butter is a rare Australian heirloom pumpkin that is generous in size with a gorgeous peach coloured skin. This variety boasts extra thick orange flesh of superior quality that is sweet and rich in flavour. Perfect for baking, soup and as a filling in pies.

Trumpet (Gramma)
The Trumpet pumpkin also known as Trombone or Gramma pumpkin, is an old fashioned variety which shares a similar appearance to that of the Crookneck. Golden tan in colour with a lovely, sweet, deep orange flesh, the Trumpet offers a generous amount of flesh with the majority of seeds confined to one end. The rich, moist flesh may be roasted or mashed and is especially delicious in desserts such as sweet pumpkin pie.