Queenstown Fruit Trees (Popular)
Queenstown Fruit Trees and the most popular plants Australians buy for mail order. With fruit trees you should consider climate suitability.
Dwarf Plum Gulf Gold Tree (G)
$39.00 ($29.00-$79.00 choose a size)
This golden plum is firm with excellent flavour & texture and a small seed. 350 hours chill. This dwarf plum is an ideal backyard variety and perfect for pots. An excellent all-round variety with the added bonus that it doesn't seem to be attractive to fruit fly as much as other stonefruit. Partially self pollinating but benefits from pollination with Gulf Ruby. Attractive in spring when it is smothered in white blossoms.
Sapodilla - Seedling
$34.00 ($14.90-$34.00 choose a size)
Flavour is very sweet like brown-sugar with a slightly gritty texture like a pear, contains several shiny, black seeds. Very hardy, slow growing, subtropical fruit tree. Seedlings take longer to start fruiting and fruit size and quality will be variable. Seedling trees are much hardier and more adaptable to marginal climates. Trees can be forced into flowering by cincturing when large enough.
Bilimbi
$34.00 ($29.00-$79.00 choose a size)
The fruit is crisp when unripe, turns from bright green to yellow-green, ivory or nearly white when ripe and falls to the ground. The skin is glossy, thin, soft and tender, and the green flesh is jelly-like, juicy and extremely acid. They are sometimes faintly five-angled with an acid pulp. The bilimbi is a close relative to the carambola however it is quite different in its appearance, manner of fruiting and uses. Originating and grown extensively in Indonesia it is also cultivated and semi-wild everywhere in the Philippines and is very common in , Ceylon, Burma, Thailand, Malaya and Singapore. The mature fruits have a crunchy watery flesh and resemble small cucumbers. They usually range from 5 to 8cm in length. The fruits are picked by hand, singly or in clusters. They need gentle handling because of the thin skin and cannot be kept for more than 4 to 5 days. The fruit is generally regarded as too acid for eating raw, but in Costa Rica, the green, uncooked fruits are prepared as a relish that is served with rice and beans. Sometimes it is an accompaniment for fish and meat. Ripe fruits are frequently added to curries in the Far East. Bilimbi is often used in place of mango to make chutney. To reduce acidity, it may be first pricked and soaked in water overnight, or soaked in salted water for a shorter time; then boiled with sugar to make a delicious jam. Half-ripe fruits are salted, set out in the sun, and pickled in brine. An attractive and medium sized tree the bilimbi displays attractive dark-red flowers that are produced in panicles from the trunk and older branches. A tropical species the bilimbi is more cold sensitive than the carambola especially when very young. It will be a challenge trying to grow outside the Tropics. It does best in rich, moist, but well-drained soil, it grows and fruits quite well on sand or limestone. No pests or diseases have been reported specifically for the bilimbi.
Pepper - Black
$29.00 ($29.00-$39.00 choose a size)
Cultivated for the fruit which is dried and used as a spice and seasoning. The fruits are dark red when fully ripe. Immature fruits can be picked as green pepper, black pepper is the fruit dried with the skin on and white pepper is the dried seed only. Black pepper is the worlds most widely traded spice.
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Soursop
$29.00 ($17.75-$49.00 choose a size)
The fruit is heart-shaped with a rough green skin and soft fleshy spines. The fresh meaty flesh is juicy and slightly acid producing a rich creamy thirst quenching juice. Superb when fruit is pureed with 1/3 of vanilla ice-cream. Also known as Graviola or Guanaban. Not suitable for temperate climates. But it's more than just a sweet treat.
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