Fruit Varieties

A large to very large heritage variety, these sour apples are great for cooking – or eating for those that like tart fruit!

An early season red apple, their simple sweetness and crisp flesh makes for great eating.

“Honey apricots”. Smallish, round, pale coloured apricots, sometimes with a red blush. As they ripen the skin changes from lemon to pale orange. Very sweet with a honey undertone, juicy. Medium firm flesh. Good for eating, jam, drying, bottling. Best left out of fridge for a day or two to soften and get juicy, then stored in the fridge.

Small to medium, slightly oblong fruit, apricot colour with dull red blush. Dark apricot flesh, good sweet flavour with slightly acid skin, clingstone.

Heritage apricot, ripens from inside like Trevatt, but firmer texture. Good flavour, much prized as a jam plum, also good for eating, stewing and bottling. Sweet, can be eaten even when still slightly green. Best stored in fridge. Small to medium sized. 

Early apricot, quite tart around the stone, flesh gets sweeter as it ripens. Great for jam, good to eat when ripe.

Medium to large, dark red cherry. Lovely sweet fruit.

Dark red, firm cherry with good flavour. Medium to large, with medium length stem.

Large, dark red cherry with medium long stem, excellent flavour.

Medium to large, short stems, dark red cherry, good flavour.

Medium to large, red cherry, good flavour. Fruit can soften quickly after harvest.

Info to come.

The Beurre Bosc pear has a dark cinnamon skin with a juicy aromatic white flesh. It is a medium large sized fruit with a thin neck. This pear is great for baking.

This once common heritage variety is a cross between an Asian and a European pear. Its crisp hard flesh will store well and slowly ripen into a coarsely textured sweet pear that is great for eating or bottling.

The fruit is green and medium to large, oblong ovate-pyriform shape, with a long stem. As the fruit ripens it becomes a lemony yellow colour. Flesh is white and firm, becomes juicy, sweet and melting when the pears are ripe.

More info coming soon.

Pyrus communis (European pear) More info coming soon.

Pyrus communis, European-type pear. Heritage variety. A large, green-skinned pear that ripens early-season, shows slight brown russeting on the skin. Average sweetness and low acidity, nice and crisp, refreshing flavour.

Firm, sweet, almost crunchy modern plum, reddish purple skin over a background yellow colour. Freestone, but has peculiarity of a piece of the stone breaking off inside the plum – beware of teeth! Hangs well as it ripens, only falls when very ripe.

Japanese type plum, large, reddish purple skin with a heavy bloom, yellow background colour. Firm yellow flesh, nice and sweet for a late plum. Freestone. As the plum ripens the pink colour ‘bleeds’ into the yellow flesh.

European, small prune shaped plum, purple skin with a heavy bloom and yellow flesh. High in sugar but also quite tart and astringent, its strong flavour makes it valued for excellent jam and preserving qualities. Clingstone.

Japanese blood plum, medium, oval , dark red skin with red flesh, good flavour, semi-clingstone

Japanese type plum
Yellow flesh, dark purple skin. Clingstone, therefore not so good for cooking. Good flavour, texture a bit tough, smell very fragrant when ripe.

Robe de Sergeant is a very sweet and juicy prune plum. Fruit is medium-sized, roundish oval with deep purple to blackish colour and a thick grey bloom. The flesh is freestone, greenish-yellow.

Japanese plum. Oblong, egg-shaped purple plum with yellow-green flesh. Called sugar plum because of it’s very sweet juicy flesh, with firm texture. Sub-acid. Fruit is small to medium.