Fruit varieties we grow

Apples

A large to very large heritage variety, these sour apples are great for cooking – or eating for those that like tart fruit!

A wonderful early season eating apple that is rich, sweet and crisp. It has a floral flavour with the perfect balance of sweetness and acidity.

These large pale pink apples have a gorgeous delicate sweetness.

An early season red apple, their simple sweetness and crisp flesh makes for great eating.

This heritage apple is an English variety that is a favourite amongst many who grew up with them. It has green and red skin and an ‘old fashioned’ flavour that is sweet and tart.

An absolute favourite amongst kids, this sweet and tangy bright pink apple (sometimes with white spots) is a great eating apple. It is our last variety to harvest.

Snow apples have gorgeous red and green patchy skin and vibrant white flesh. They are small in size with a relatively tart but delicious flavour.

Apricots

The famous ‘honey flavoured’ apricot. It has pale yellow skin that approaches pale orange when ripe. It has excellent flavour. Due to its high sugar content, it is susceptible to brown rot.

A good all-rounder apricot, this variety has bright orange skin and a nice sweet flavour.

As the name suggests, this early season apricot is our first to harvest. A large eating apricot for that first apricot fix of the season.

One of my favourite apricots, Goldrich are quite sour when under-ripe. Once the skin turns deep golden orange and soft, the flavour matures into a rich creamy sweetness. They are best stored out of the fridge to allow them to ripen before eating.

This large variety has an intense old-fashioned flavour and a fragrant sweetness.

This heritage variety is quite sought after for jamming. Similar to Trevatt in that is ripens from the inside but tending to be larger in size and firmer in texture. Also, makes for great eating.

Similar to a Trevatt in flavour but earlier in season, we only have a few trees of these. They are knobbly in appearance.

A mash-up of a plum and an apricot, these gorgeous looking fruits have notes of each in their flavour. We only have one tree so there’s not many to go around but they are a novelty variety with an interesting balance of flavours and textures.

Another early variety, poppicots have a more tart flavour. They are great for jamming.

An excellent, reliable apricot, Rival are medium sized with dark orange skin and a red blush. Their simple sweetness and slight tang makes them a good all-rounder apricot – appropriate for eating fresh or stewing with little or no sugar.

A smaller size, these old fashioned apricots ripen from the inside out. When they are yellow on the outside they are well and truly ripe and sweet on the inside with a creamy texture. They can be eaten when still slightly green on the outside.

Peaches

Our first variety of peach. This heritage variety has juicy, greenish white flesh with a beautifully complex flavour.

These small beauties are a heritage white peach with greenish flesh and dark red skin. Don’t let their size fool you, they have a delicious flavour.

Heirloom early ripening variety. White flesh, rich flavour, freestone.

These early season yellow peaches are large and sweet. They are a freestone variety.

This wonderfully fragrant white peach is a heritage variety. The flesh is very sweet and the tough skin has a more complex flavour.

This freestone peach has incredible flavour and juicy yellow flesh.

We only have a few small trees of this late ripening ‘Clingstone’ variety. As with the ‘Tatura 204’ and ‘211’s, they great for bottling as they hold their shape. They have excellent flavour and a smooth firm texture.

This pale white fleshed peach has a vibrant pink colour just under the skin. It is a delicious freestone variety that is great for bottling -small seconds look amazing when bottled whole.

An early variety of yellow peach, they have golden skin with an orange blush. Sweet flesh suited to eating or bottling.

These large late season yellow flesh peaches are your last chance for a peach fix. They make good eating and as a freestone are easy to handle for preserving too.

Our first yellow peach variety, these wonderful specimens have a juicy, floral sweetness that decreases if left to over-ripen.

A modern variety, these white peaches have a simple yet intense sweetness. Medium sized with red to dark red skin.

These peaches are yellow fleshed with yellow skin – they look almost like a tennis ball. Sometime they will have an orange/red blush. Clingstones are the particular variety that you find in SPC cans! They are great for bottling as they will hold their shape when cooked. With delicious, firm and smooth flesh, they make very good eating too. 

Another heritage variety, Wiggins have greenish white flesh and pale creamy coloured skin the bruises very easily. They are fragrant, juicy and delicious especially when overripe and soft.

Plums

These large dark red plums get their name from their ‘jewel’ shape. They are very sweet, even if still firm and have a tendency to start to go brown on the inside as they soften – which won’t affect the flavour straight away. Take caution when eating as the bottom part of the seed can sometimes break off inside the fruit.

Rich yellow flesh, deep blue-purple skin. Often mistaken for ‘sugar plums’ these little beauties are natures lollies. With a high sugar content they are great for making wine or liqueur.

These late season Japanese plums are dark purple when fully ripe (with a pink/red background if not fully ripe). They are firm and have a nice balance of sweet and tart. They store well in the fridge.

These large late season plums are one of our last varieties of stone fruit. They have vibrant pink skin and firm flesh that tends to be dryer than other varieties but still has excellent flavour.

These yellow fleshed plums are sweet with tart skin.

Similar to Greengage plums, these small yellow skinned yellow fleshed plums pack a powerful flavour. Intensely sweet when very soft and slightly astringent if not quite ripe.

The early season blood plum, Donsworth have the classic blood plum colour. They start greeny brown and slowly turn red as they ripen off the tree. Large and sweet, they are good fir getting that first fix of blood plum goodness.

Green skin and yellow flesh. Leave until yellowy-brown and soft for best flavour. They have a caramel flavoured sweetness. Greengage jam is something special.

These golden fleshed plums are the first of the season. They have reddish purple skin and a simple sweetness. The will hold their shape during cooking so a good for bottling whole.

An early season Japanese style plum, they are med sized and have sweet yellow to greenish flesh with a tart bite under the skin.

The queen of the blood plums, these large, juicy plums have gorgeous flavour when soft and deep purple. Ripen off the tree. They make a delicious plum sauce.

A small light purple plum. They are sweet when soft.

Often called ‘Sugar Plums’ these small tasty treats are very sweet. They have a maroon colour and yellow flesh. These plums are great bottled whole, with the seed in to impart a marzipan flavour or died into ‘prunes’.

These small light pink and brown blood plums are our latest variety. Their size is not an indication of their flavour – they’re sweet with a slight biter note sometimes in the skin. They make a great blood plum jam.

These firm European style plums have a pink/red skin and sweet yellow flesh.

Nectarines

Our last variety of nectarine, they are a sweet yellow fleshed, semi freestone fruit with a red colour on a yellow background. They store well.

A favourite of the yellow fleshed nectarines they are sweet and make great eating. As a freestone variety, they are easily prepared for stewing.

This medium sized nectarine has bright red skin and sweet yellow flesh. A great all-rounder freestone variety. The tip tends to go very dark red when ripe.

Half way between a peach and a nectarine. This delicious variety has a sweet and tangy depth of flavour. It has mottled red skin like a nectarine and smooth yellow peach-like flesh.

Our first nectarine of the season, this white clingstone variety (with vibrant crimson skin) have a high sugar content and excellent flavour. Very soft when ripe, they are difficult to handle but make a beautiful and delicious pink coloured stew. They are very susceptible to brown rot.