Mandarin - Okitsu wase (Satsuma)

$40.95

Seedless, good flavour, low acid and high TSS. Satsumas are cold hardy and form a compact growing tree. They are the earliest mandarins in the marketplace. .

Pomegranate - Wonderful

$34.95 ($19.75-$79.00 choose a size)

A large, deep purple-red fruit. Flesh is deep crimson in colour, very sweet, juicy and of a delicious vinous flavour. Seeds not very hard. Good for juicing and eating out of hand. Plant is vigorous and productive. Best commercial variety in California.

Dwarf Mulberry - Red Shahtoot

$39.00 ($23.90-$79.00 choose a size)

Much more compact in growth habit than the King White Shahtoot. These delicious sweet fruits can reach 10cm in length. Ideal for back yards and we consider it a must have fruit tree for the back yard. The best way to eat mulberries is fresh from the tree but if some should make it to the kitchen bench they make excellent pies, jams, wines and sauces. Multiple crops are possible by pruning directly after your first crop. Suitable for most regions of Australia, although it can be susceptible to damage from late frosts. The red shahtoot is ideal for growing in pots and containers due to it small growing habit and it is ideal for school gardens as it does not produce fruits that stain and the sweet fruits are very appealing to children. This variety is best suited to warm subtropical climates and does not perform well in temperate climate where it tends to drop their fruit.

Dwarf Orange - Washington Navel

$79.00 ($46.95-$79.00 choose a size)

The oldest and most popular navel grown in Australia. Has excellent skin colour and taste, and usually produces round fruit. Is inclined to drop fruit and split in some climates. The dwarf rootstock, flying dragon modifies the top growth making this a dwarf plant that is ideal to use planted out or as a pot specimen.

Yuzu - Grafted

$79.00 ($46.95-$79.00 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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