Our focus is on delivering the best quality produce and is supported by state of the art facilities and internationally recognized accreditations.
Pear: Abate Fetel
Appearance: An elegant pear with elongated neck. The ripe pear is yellow-green in colour, with slight pink blushing and noticeable russeting, giving a freckled appearance.
Taste and texture: The creamy-white flesh remains semi-crisp when ripe and has a velvety, buttery texture. A sweet, aromatic pear with rich honey flavour.
Harvested: Late January.
Abate Fetel
March – May
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Apple: Braeburn
Size: A medium to large sized apple.
Appearance: Partial reddish-orange blush or stripes on a green-gold base colour.
Taste and texture: A crispy, sweet tart apple with pale flesh. A great eating apple and wonderful in salads. Well-suited to baking as it keeps its shape when cooked.
Harvested: Late March to early April.
Braeburn
March – October
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Pear: Bon Cretien
The most commonly grown pear variety in most countries outside Asia.
Appearance: A medium to large pear with irregular shape. The solid, rounded bottom tapers to a small, rounded neck. The skin changes from green to pale yellow when ripe, and is covered with patches of russeting, noticeable lenticels, and small, smooth bumps.
Taste and texture: This sweet, aromatic pear has white to ivory coloured flesh with a juicy and creamy, fine-grained texture. A delicious eating pear. Also suitable for baking, drying and preserving.
Harvested: January to February.
Bon Cretien
January –February
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Pear: Bon Rouge / Red Williams
Appearance: Similar to the traditional Williams pear, but ripening to a red colour. A medium to large pear with irregular shape. The solid, rounded bottom tapers to a small, rounded neck. The skin changes from green to a red blush over a yellow base colour when ripe.
Taste and texture: This sweet, aromatic pear has white to ivory coloured flesh with a juicy and creamy, fine-grained texture. A delicious eating pear. Also suitable for baking, drying and preserving.
Harvested: February.
Bon Rouge / Red Williams
February
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Apple: Cripps' Red
Size: A medium sized apple.
Appearance: A solid red blush on a green base colour, with noticeable lenticels. The shape is round and slightly flattened.
Taste and texture: A fragrant apple with a sweet-tart taste. Firm, greenish white flesh with a crisp and juicy texture. A great eating apple, also suitable for baking.
Harvested: Early to mid May.
Cripps’ Red
May – January
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Apple: Cripps' Pink
Size: A medium sized apple.
Appearance: A light to bright pink blush on a lime green to cream base colour.
Taste and texture: A fragrant apple with a sweet, slightly tart taste. Firm, white flesh with a crisp and juicy texture. A great eating apple, wonderful in salads. Also suitable for baking.
Harvested: Mid April.
Cripps’ Pink
April – December
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Pear: Forelle
Appearance: A small, symmetrical, bell-shaped pear; 5cm to 7cm in length. This pear has a smooth, thin skin, which changes from green to yellow when ripe. It is covered with a red blush and crimson lenticels, and has a waxy sheen.
Taste and texture: This crisp, sweet pear has dense, slightly coarse, creamy-white flesh. A delicious eating pear, with a hint of cinnamon flavour. Suitable for baking.
Harvested: March to May.
Forelle
March – May
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Apple: Fuji
Originated in the 1950s in Fujisaki, Japan. A cross between Ralls and Red Delicious.
Size: A medium to large sized apple.
Appearance: A dull pink-red blush and/or stripes on a yellow base colour.
Taste and texture: A sweet apple with rich and fragrant flavour. Firm, creamy-yellow colored flesh with very crisp and juicy texture. A delicious eating apple. Suitable for baking, takes longer than average to cook.
Harvested: End of March to early April.
Fuji
March – December
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Apple: Gala
Size: A medium sized apple.
Appearance: A deep orange appearance, consisting of red stripes on a creamy base colour.
Taste and texture: A uniquely sweet and tangy apple, very fragrant. Cream colored flesh with a crisp texture. A delicious eating apple, ideal for salads.
Harvested: Mid February.
Gala
February – November
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Apple: Granny Smith
Size: A medium to large sized apple.
Appearance: A uniformly coloured green apple, that can vary in colour from light to bright green. Lenticels are well-developed.
Taste and texture: A tart tasting apple. The flesh is firm and white with a crisp texture. A tasty eating apple, suitable for baking and outstanding for sauces and purées.
Harvested: Late March to late April.
Granny Smith
March – January
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Apple: Golden Delicious
Introduced to South Africa in 1930 by the Molteno Brothers of Grabouw.
Size: A medium sized apple.
Appearance: A uniformly coloured apple which is green when harvested, but ripens to golden yellow. The lenticels are very noticable.
Taste and texture: A sweet and juicy apple with creamy green-white flesh. A delectable eating apple, also suitable for baking.
Harvested: Beginning to late March.
Golden Delicious
February – January
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Apple: Red Fuji
Size: A medium to large sized apple.
Appearance: A deep red version of the Fuji apple. Deep red blush and/or stripes on a yellow base colour.
Taste and texture: A sweet apple with rich and delicious flavour. Firm, yellowish colored flesh with a crisp and juicy texture. A delicious eating apple.
Harvested: End of March to early April.
Red Fuji
March – December
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Pear: Rosemarie
Appearance: A handsome, slightly stocky pear with smooth skin. The ripe pear shows an orange-red to pink blush on a yellow base colour.
Taste and texture: A sweet, juicy pear with pale, smooth flesh. Delicious to eat. Suitable for baking.
Harvested: Late December to February.
Rosemarie
January – February
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Apple: Royal Beaut
Size: A medium sized apple.
Appearance: A bright and vibrant red gala type apple. It has faint stripes on a slightly yellow background.
Taste and texture: A fragrant, juicy and sweet apple with creamy flesh. A great eating apple and wonderful in salads.
Harvested: End of January through February.
Royal Beaut
February – November
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Apple: Royal Gala
This apple originated in New Zealand and is a Gala mutation.
Size: A medium sized apple.
Appearance: A bright red apple, covered in red stripes on a creamy base colour.
Taste and texture: A very sweet and fragrant apple. Cream colored flesh with a crisp texture. A delicious eating apple, ideal for salads.
Harvested: Mid February.
Royal Gala
February – November
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Pear: Packham's Triumph
Appearance: A large pear with irregular shape. The ripe pear remains green-yellow in colour when ripe.
Taste and texture: A deliciously sweet pear with creamy white, finely textured flesh. One of the most popular pears for eating. Suitable for salads and for baking.
Harvested: Late January to late July.
Packham’s Triumph
February – October
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Apple: Pink Lady
Trademark given to the Cripps Pink variety.
Size: A medium sized apple.
Appearance: Bright pink blush on a lime green to cream base colour.
Taste and texture: A fragrant apple with a unique sweet, zingy tart taste. Firm, white flesh with a crisp and juicy texture. A great eating apple, wonderful in salads. Also very suitable for baking.
Harvested: Mid April.
Pink Lady
April – December
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Pear: Sempre
Appearance: A slightly stubby pear with light green skin.
Taste and texture: Sempre is a sweet, juicy pear with pale, smooth flesh. Delicious to eat. Suitable for baking.
Harvested: Early January to mid February.
Sempre
January – February
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Apple: Starking
Size: A medium-sized apple.
Appearance: Red striped markings over a greenish yellow base colour. The stripes are occasionally poorly developed. Russeting can often be found at the stem-end.
Taste and texture: A sweet, juicy apple with cream coloured flesh and crisp texture. Starking is a very popular eating apple. Not suitable for baking.
Harvested: Mid March.
Starking
March – December
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Apple: Top Red
Size: A medium-sized apple.
Appearance: A deep red, uniformly coloured apple with noticeable lenticels.
Taste and texture: A sweet, juicy apple, with creamy-white flesh and a crisp texture. Delicious as an eating apple. Not suitable for baking.
Harvested: Mid March.
Top Red
March – December
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Pear: Vermont Beauty
Appearance: A green, bell-shaped pear, recognisable by pink-red dots on the skin.
Taste and texture: This refreshing and sweet pear can be eaten when still crisp or left to ripen. The texture is crisp and slightly coarse before ripening to a fine, soft texture. A delicious eating pear. Suitable for baking.
Harvested: March to May.
Vermont Beauty
March – May
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Apple: Braeburn
Size: A medium to large sized apple.
Appearance: Partial reddish-orange blush or stripes on a green-gold base colour.
Taste and texture: A crispy, sweet tart apple with pale flesh. A great eating apple and wonderful in salads. Well-suited to baking as it keeps its shape when cooked.
Harvested: Late March to early April.
Braeburn
March – October
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Apple: Cripps' Red
Size: A medium sized apple.
Appearance: A solid red blush on a green base colour, with noticeable lenticels. The shape is round and slightly flattened.
Taste and texture: A fragrant apple with a sweet-tart taste. Firm, greenish white flesh with a crisp and juicy texture. A great eating apple, also suitable for baking.
Harvested: Early to mid May.
Cripps’ Red
May – January
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Apple: Cripps' Pink
Size: A medium sized apple.
Appearance: A light to bright pink blush on a lime green to cream base colour.
Taste and texture: A fragrant apple with a sweet, slightly tart taste. Firm, white flesh with a crisp and juicy texture. A great eating apple, wonderful in salads. Also suitable for baking.
Harvested: Mid April.
Cripps’ Pink
April – December
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Apple: Gala
Size: A medium sized apple.
Appearance: A deep orange appearance, consisting of red stripes on a creamy base colour.
Taste and texture: A uniquely sweet and tangy apple, very fragrant. Cream colored flesh with a crisp texture. A delicious eating apple, ideal for salads.
Harvested: Mid February.
Gala
February – November
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Apple: Fuji
Originated in the 1950s in Fujisaki, Japan. A cross between Ralls and Red Delicious.
Size: A medium to large sized apple.
Appearance: A dull pink-red blush and/or stripes on a yellow base colour.
Taste and texture: A sweet apple with rich and fragrant flavour. Firm, creamy-yellow colored flesh with very crisp and juicy texture. A delicious eating apple. Suitable for baking, takes longer than average to cook.
Harvested: End of March to early April.
Fuji
March – December
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Apple: Granny Smith
Size: A medium to large sized apple.
Appearance: A uniformly coloured green apple, that can vary in colour from light to bright green. Lenticels are well-developed.
Taste and texture: A tart tasting apple. The flesh is firm and white with a crisp texture. A tasty eating apple, suitable for baking and outstanding for sauces and purées.
Harvested: Late March to late April.
Granny Smith
March – January
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Apple: Golden Delicious
Introduced to South Africa in 1930 by the Molteno Brothers of Grabouw.
Size: A medium sized apple.
Appearance: A uniformly coloured apple which is green when harvested, but ripens to golden yellow. The lenticels are very noticable.
Taste and texture: A sweet and juicy apple with creamy green-white flesh. A delectable eating apple, also suitable for baking.
Harvested: Beginning to late March.
Golden Delicious
February – January
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Apple: Red Fuji
Size: A medium to large sized apple.
Appearance: A deep red version of the Fuji apple. Deep red blush and/or stripes on a yellow base colour.
Taste and texture: A sweet apple with rich and delicious flavour. Firm, yellowish colored flesh with a crisp and juicy texture. A delicious eating apple.
Harvested: End of March to early April.
Red Fuji
March – December
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Apple: Royal Beaut
Size: A medium sized apple.
Appearance: A bright and vibrant red gala type apple. It has faint stripes on a slightly yellow background.
Taste and texture: A fragrant, juicy and sweet apple with creamy flesh. A great eating apple and wonderful in salads.
Harvested: End of January through February.
Royal Beaut
February – November
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Apple: Royal Gala
This apple originated in New Zealand and is a Gala mutation.
Size: A medium sized apple.
Appearance: A bright red apple, covered in red stripes on a creamy base colour.
Taste and texture: A very sweet and fragrant apple. Cream colored flesh with a crisp texture. A delicious eating apple, ideal for salads.
Harvested: Mid February.
Royal Gala
February – November
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Apple: Pink Lady
Trademark given to the Cripps Pink variety.
Size: A medium sized apple.
Appearance: Bright pink blush on a lime green to cream base colour.
Taste and texture: A fragrant apple with a unique sweet, zingy tart taste. Firm, white flesh with a crisp and juicy texture. A great eating apple, wonderful in salads. Also very suitable for baking.
Harvested: Mid April.
Pink Lady
April – December
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Apple: Starking
Size: A medium-sized apple.
Appearance: Red striped markings over a greenish yellow base colour. The stripes are occasionally poorly developed. Russeting can often be found at the stem-end.
Taste and texture: A sweet, juicy apple with cream coloured flesh and crisp texture. Starking is a very popular eating apple. Not suitable for baking.
Harvested: Mid March.
Starking
March – December
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Apple: Top Red
Size: A medium-sized apple.
Appearance: A deep red, uniformly coloured apple with noticeable lenticels.
Taste and texture: A sweet, juicy apple, with creamy-white flesh and a crisp texture. Delicious as an eating apple. Not suitable for baking.
Harvested: Mid March.
Top Red
March – December
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Pear: Abate Fetel
Appearance: An elegant pear with elongated neck. The ripe pear is yellow-green in colour, with slight pink blushing and noticeable russeting, giving a freckled appearance.
Taste and texture: The creamy-white flesh remains semi-crisp when ripe and has a velvety, buttery texture. A sweet, aromatic pear with rich honey flavour.
Harvested: Late January.
Abate Fetel
March – May
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Pear: Bon Cretien
The most commonly grown pear variety in most countries outside Asia.
Appearance: A medium to large pear with irregular shape. The solid, rounded bottom tapers to a small, rounded neck. The skin changes from green to pale yellow when ripe, and is covered with patches of russeting, noticeable lenticels, and small, smooth bumps.
Taste and texture: This sweet, aromatic pear has white to ivory coloured flesh with a juicy and creamy, fine-grained texture. A delicious eating pear. Also suitable for baking, drying and preserving.
Harvested: January to February.
Bon Cretien
January –February
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Pear: Bon Rouge / Red Williams
Appearance: Similar to the traditional Williams pear, but ripening to a red colour. A medium to large pear with irregular shape. The solid, rounded bottom tapers to a small, rounded neck. The skin changes from green to a red blush over a yellow base colour when ripe.
Taste and texture: This sweet, aromatic pear has white to ivory coloured flesh with a juicy and creamy, fine-grained texture. A delicious eating pear. Also suitable for baking, drying and preserving.
Harvested: February.
Bon Rouge / Red Williams
February
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Pear: Forelle
Appearance: A small, symmetrical, bell-shaped pear; 5cm to 7cm in length. This pear has a smooth, thin skin, which changes from green to yellow when ripe. It is covered with a red blush and crimson lenticels, and has a waxy sheen.
Taste and texture: This crisp, sweet pear has dense, slightly coarse, creamy-white flesh. A delicious eating pear, with a hint of cinnamon flavour. Suitable for baking.
Harvested: March to May.
Forelle
March – May
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Pear: Rosemarie
Appearance: A handsome, slightly stocky pear with smooth skin. The ripe pear shows an orange-red to pink blush on a yellow base colour.
Taste and texture: A sweet, juicy pear with pale, smooth flesh. Delicious to eat. Suitable for baking.
Harvested: Late December to February.
Rosemarie
January – February
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Pear: Packham's Triumph
Appearance: A large pear with irregular shape. The ripe pear remains green-yellow in colour when ripe.
Taste and texture: A deliciously sweet pear with creamy white, finely textured flesh. One of the most popular pears for eating. Suitable for salads and for baking.
Harvested: Late January to late July.
Packham’s Triumph
February – October
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Pear: Sempre
Appearance: A slightly stubby pear with light green skin.
Taste and texture: Sempre is a sweet, juicy pear with pale, smooth flesh. Delicious to eat. Suitable for baking.
Harvested: Early January to mid February.
Sempre
January – February
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Pear: Vermont Beauty
Appearance: A green, bell-shaped pear, recognisable by pink-red dots on the skin.
Taste and texture: This refreshing and sweet pear can be eaten when still crisp or left to ripen. The texture is crisp and slightly coarse before ripening to a fine, soft texture. A delicious eating pear. Suitable for baking.
Harvested: March to May.
Vermont Beauty
March – May
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