Orange - Lanes Late

$37.00

Seedless variety, maturing later than all other navels, usually mid July through to October. Thin smooth rind. The fruits are similar to the Washington but they are picked a couple of months later in the season. They are therefore a great companion tree to plant with a Washington navel or a Navelina for an extended fruiting season of navel oranges.
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Dwarf Apple - Tropical Anna

$39.00 ($39.00-$79.00 choose a size)

Delicious crunchy apples similar to their cold climate cousins, Red Delicious, but only require a low amount of chill. On a semi dwarfing rootstock they are ideal for backyard plantings and container specimens. An apple best eaten fresh off the tree as they are not a storing apple.
Special Offer: Buy 1+ @$39.00ea usually:$49.00ea

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.

Lemon - Eureka

$39.00 ($39.00-$49.00 choose a size)

This lemon is probably the most widely grown lemon in the world It is a true sour lemon with a high juice and acid content. Can have some fruit most of the year. The fruit is thin-skinned and virtually seedless. An almost thornless variety makes harvesting, pruning and growing the Eureka an easy choice. It is a highly productive variety of large flavourful Lemons. The main crop will be harvested during Winter. If you like to use lemons in your Kitchen then you could juice any excess lemons and store in the freezer for later, make some preserved lemons or share with friends.

Oak - English

$29.00 ($19.75-$29.00 choose a size)

A magnificent shade tree with distinctive dark green leaves and a black, furrowed trunk and branches. An excellent ornamental specimen. Performs better in cooler positions where humidity is generally low. Though some specimens thrive regardless in sub-tropical coastal climates. Some species of oak have edible acorns, though in English Oak, acorns are quite high in bitter tannins and should be boiled before eating. Alternatively, drying and grinding and then soaking can facilitate the process before using them in cooking.
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