Pear - Hood

$39.00

Large, golden yellow fruit with a creamy white flesh. Great for fresh eating as the flesh is crisp and sweet. Vigorous tree, resistant to blight. Subtropical variety Chill 350 hours.

Walnut - Placentia

$59.00 ($29.75-$79.00 choose a size)

Medium sized nut with a smooth, thin shell. Tree is heavy bearing with good quality nuts. This grafted variety has a lower chill than most walnut varieties and has cropped well in the Subtropics.

Pecan - Shoshonii (B) SP

$40.95 ($19.75-$40.95 choose a size)

A precocious and heavy cropping variety in subtropical areas. Good quality medium to large oval nuts with a thin shell. A vigorous tree with an upright habit that makes an excellent backyard tree. Suited to high density plantings.

Cherry 2 way - Minnie Royal - Royal Lee

$89.00 ($89.00-$120.00 choose a size)

This new low-chill multi grafted Cherry has 2 varieties ( Minnie Royal and Royal Lee ) grafted onto the same plant. Ideal for limited space and both varieties can cross pollinate each other. These 2 new Low Chill Cherry varieties should make it possible to grow Cherries alongside subtropical fruits in warmer climates with only 400 chill hours. According to Tom Spellman from Dave Wilsons Nursery in California these 2 cherry selections have proven to be winners. "Southwestern fruit gardeners can finally celebrate the introductions of two new very-low-chill sweet cherries. Minnie Royal and its companion Royal Lee have proven themselves to be low chill adaptable. In fact, they may not require any chill at all. Minnie Royal is a medium to large size red cherry with a firm texture and superior flavour. Fruit begins to ripen in early November and holds well on the tree into December. The tree is very productive and sets heavy crops in southern California. We estimate the chill requirement at 200 to 300 hours, but some have produced with less than 100 hours. A Zaiger introduction, pollinated by Royal Lee."

Yuzu - Grafted

$69.00 ($69.00-$99.00 choose a size)

Native to China, the Yuzu has been used and cultivated in this region for thousands of years. The fruit is tart, resembling a grapefruit with mandarin overtones. It is rarely eaten as a fresh fruit but is used to makes sauces, preserves and a popular yuzu vinegar. In Korea thinly sliced fruits are combined with sugar and honey to make a thick marmalade like syrup. Yuzu kosho is a spicy Japanese sauce made from green or ripe yellow yuzu zest, chillis and salt. The yuzu is more cold tolerant than most other citrus, being able to tolerate to -5 degrees
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