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.
Popularity: 1
![Coffee Fruit Beans Ripening to Red By Stanislaw Szydlo [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)] from Wikimedia Commons](https://plant.daleysfruit.com.au/trees/s/Coffee-K7-73.jpeg)
Resistant to both 'Berry Disease' and 'Coffee Rust' this tree was developed and recommended for growing in the Northern Rivers Area by NSW Agriculture Department after extensive trials at Alstonville NSW. An open spreading variety, it is a reliable cropper, producing large flavour-filled beans; it is also the recommended variety for those who intend to harvest mechanically.
Popularity: 1
![Vietnamese Mint Persicaria odorata By Prenn [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], from Wikimedia Commons](https://plant.daleysfruit.com.au/trees/s/Vietnamese-Mint-4343.jpeg)
This herb is not a member of the mint family despite the familiar appearance and scent. Commonly eaten fresh in salads, soups and stews. A perennial plant that grows best in tropical and subtropical where it likes a moist position.
Popularity: 1
![Thai Coriander Eryngium foetidum By Yercaud-elango [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], from Wikimedia Commons](https://plant.daleysfruit.com.au/trees/s/Coriander-Thai-4870.jpeg)
A low growing plant with a rosette growth habit. The leaves are stiff, long and deeply toothed: the flowers are spiky. The leaves are used in curries, salads, chutneys and salsa. It has a stronger flavour than coriander and retains its flavour when dried. It grows well in pots. Hi
Popularity: 1
![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.
