Dwarf Macadamia - A16

$59.00 ($19.75-$59.00 choose a size)

An Australian selection that shows dwarfing tendencies. High yielder, excellent nut quality. Slow growing and wind tolerant. Med - large nut and high kernal recovery. A semi-dwarfing small, compact tree.

Lime - Tahitian

$37.00 ($37.00-$69.00 choose a size)

The small to medium fruit is pale lemon-yellow with smooth thin skin. The flesh is a translucent pale green, tender and juicy with a true acid lime flavour. It is best to pick the fruit green as it can suffer from rot if left to ripen on the tree.
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Yuzu - Grafted

$49.00 ($49.00-$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
Buy 1+ @$49.00ea usually:$59.00ea

Jaboticaba

$49.00 ($4.90-$69.00 choose a size)

The jaboticabas habit of producing the fruit directly on the trunk makes this a striking tree. Fruit is similar to a grape with a sweet and aromatic flavour. The new growth is a coppery colour along with their beautiful honey scented flowers makes it a very ornamental tree. Bears heavy crops of quality fruit that can be eaten fresh from the tree. Often fruiting up to 3 times per year. Time from flowering to fruit being ready to eat is only 30 days. More Information: California Rare Fruit Growers Association.
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Tamarind

$29.90 ($19.75-$79.00 choose a size)

Of all the fruit trees in the tropics the Tamarind fruit tree is the most widely distributed and appreciated as an ornamental. The sour and fruity taste merges well with the heat of chillies. It gives many South Indian dishes their hot and sour character and their dark colour. In India the tamarind is mostly combined with meat or legumes eg. lentils, chickpeas or beans. The pulp is sold dry and must be soaked before usage. Only the water is then added to the food. Alternatively tamarind extract may be used with the same effect. The tamarind is a slow growing but long lived tree reaching up to 30 metres. It is highly wind resistant with strong graceful branches with rough fissured bark. The fruits look like beans and are borne in great abundance along the new branches. They range from 5-20cm in length and can be from 2-3cm in diameter. The leaves, too, are edible and enjoyed in salads, curries and chutneys. They are known as Chinta chiguru on the Indian subcontinent where they are much loved
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