Most popular is what other people in your area are buying. Remember they may be experimenting and it may not mean they are suitable for this climate. To find out plants that suit your climate you can use our Choosing Fruit Trees Tool.
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![citrus sudachi fruit cut in half By Ocdp [CC0], from Wikimedia Commons](https://plant.daleysfruit.com.au/trees/s/Sudachi-3555.jpeg)
As well known as the Yuzu in Japan where this sour citrus originates it is considered an indispensable companion to eating matsutake mushroom. The freshly squeezed juice is used as an alternative to vinegar. Fruits form in tight clusters and are harvested when still green in Autumn although they do turn yellow-orange when fully ripe. Commonly used as a garnish the aroma is zestier than lemons or limes.
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![Jaboticaba fruiting on stem By DaleysFruit.com.au [All Rights Reserved]](https://plant.daleysfruit.com.au/trees/s/Jaboticaba-88.jpeg)
The jaboticabas habit of producing the fruit directly on the trunk makes this a striking tree. Fruit is similar to a grape with a sweet and aromatic flavour. The new growth is a coppery colour along with their beautiful honey scented flowers makes it a very ornamental tree. Bears heavy crops of quality fruit that can be eaten fresh from the tree. Often fruiting up to 3 times per year. Time from flowering to fruit being ready to eat is only 30 days. More Information: California Rare Fruit Growers Association.
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![Grumichama Orange By DaleysFruit.com.au [All Rights Reserved]](https://plant.daleysfruit.com.au/trees/s/Grumichama-Orange-190.jpeg)
This fruit is the tropical equivalent of the cherry and just as difficult to resist. The fruit is borne in clusters and is delicious eaten fresh. The yellow form is almost identical to the dark form apart from the yellow fruit.
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The Butia or Jelly palm yields a host of edible and useful products. They have large stalks of golden fruit in clusters. The fruit is green before it ripens, then turns golden, sometimes having a reddish tinge when ready to eat. Soft, tasty flesh surrounds a hard seed that looks like a miniature coconut. Simply peel the flesh away and eat it, prepare a soft puree, or use Butia Palm fruit in jelly. The taste is delicious and starts out like apple and transforms into tropical like flavours similar to an apricot/banana mix. Although delicious when eaten fresh they are most often preserved due t
