Apricots

The golden orange apricot has a velvety skin and firm, sweet and tangy flesh. Apricots have been recorded in China and India a as far back as 3,000 BC and have been a staple food and trade item in Eurasia and Persia for millennia. Dried apricots have been around just as long with smoked apricot being used as an ancient Chinese and Japanese remedy.

Considered one of Nature’s superfoods, the apricot is low in calories and provides good sources of dietary fibre (digestive health & helping control cholesterol), Vitamin A & Carotenes (antioxidant properties, excellent for vision), Vitamin C (resistance against infectious agents) and minerals (potassium, iron, zinc, calcium, manganese).

We start picking our earliest variety before Christmas and continue harvest through until late March.

Some apricots are exported to Australia with the bulk of the crop sold in New Zealand supermarkets and in our roadside stall.

Nectarines

Nectarines take their name from the word ‘nectar’, meaning ‘sweet liquid’. Nectarines are a smooth skinned variant of the peach that came from China over 2000 years ago. We grow both white and yellow fleshed nectarines. Similar to peaches in size, nectarines smooth skin means that they can be enjoyed as is with no need to peel them as some like to do with peaches. Nectarines have a unique juiciness, tangy taste and fragrant aroma.

Nectarines are a good source of vitamin A and C, have high levels of potassium, calcium and dietary fibre.

Both nectarines and peaches share similar characteristics. Both have either yellow or white flesh and both come in clingstone and freestone varieties.  Clingstone, describes how the flesh clings to the furrowed, egg-shaped seed stone, and freestone where the flesh comes easily away from the stone.

Peaches

This medium-sized round to oval shaped fruit is considered New Zealand’s iconic summer fruit. Sweet and juicy, the peach is easily recognised by its velvety, fuzzy skin; the fuzziness varying with different varieties. Peaches with white flesh typically are very sweet with little acidity while yellow-fleshed peaches tend to have an acidic tang coupled with sweetness, though this also varies greatly. Both flesh colours often have some red on their skin.

A large peach has fewer than 70 calories and contains approx. 3 grams of fibre. This highly nutritious fruit also provides carbohydrates, iron, potassium, vitamin A, B(folate) and C.

Plums

Delicious, fleshy and succulent, plum varieties range from sweet tasting to quite tart, but always with that distinctive, pleasing aroma. The flesh itself comes in a wide variety of colours including green/yellow, crimson and creamy yellow. Often a dusty white coating is found on plums. This is not any sort of spray residue but created by the plum to help prevent attack by small insects. Historically it is believed plums were one of the first fruits domesticated by humans. When plums are dried they are called prunes.

Keep an eye out for our delicious greengage plums. These are an old English heirloom variety of green skinned plum with a very distinct sweet and juicy flesh when fully ripe. A local favourite.

Plums are rich in dietary fibre, helping to create a healthy digestive system. Plums are enriched with minerals like potassium, magnesium, manganese, copper, and phosphorus with traces of calcium, iron, and zinc also present. Plums are full of vitamin C, K, and A are present in plums along with trace elements, vitamin E, B6 and folate.