The Range of Fruits
Apple Day
Early Season Apples
Mid Season Apples
Mid/Late Season Apples
Cooking Apples
Why Organics?
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Our Farm Story
Recipe Book & Jams



Early to Mid Season (March)

A medium to large pear with green/pale yellow skin which is smooth to satin in appearance. The flesh is white, juicy, firm and buttery. Flavour is moderately sweet. It originated as a seedling in Mr Howell’s orchard in New Haven, Connecticut in 1840. Needs to be subjected to cold storage for 2-3 weeks to ripen satisfactorily then can store for up to 6 months.

This pear is small to medium in size, ovate in shape with a light green, glossy skin. There can be some light red blush on the sun exposed areas. A recent release from Ohio State University breeding program in 1993, being a cross between the Moonglow and d’Anjou pears. Flesh is creamy white, fine, buttery and juicy. Flavour is similar to the d’Anjou pear. Can be kept for 8-10 weeks in refrigerated storage.

Packham’s Triumph
The famous local Australian variety medium to large in size with a pale lemon yellow skin when fully ripe. It originated in Mr Packham’s orchard in Molong in the early 1900s. Its parentage was the Uvedale St Germain x Williams Bon Cheretien. Flesh is white, firm and juicy with a fine texture. A good quality pear with a rich flavour.

Red Sensation
Very attractive red form of Williams - a rich purple in colour, maturing as early as February. Extremely juicy and of excellent flavour, and best eaten off the trees as it stores less well as other varieties.

Mid to Late Season (Late March to April)

A mid season medium to large pear from the Station de Recherches Fruitieres of Angers in the Loire Valley of France. Skin is golden bronze with a light orange blush. A sweet tasting pear with the flesh being of medium firmness and smooth. Reported to have excellent handling, storage and shelf life qualities

Beurre Bosc
A beautiful russetted pear,
medium to large in size and elongated in shape. The skin is a heavy russetted brown with a yellow base. A pear which originated in Belgium in the early 1800s.Flesh is rich creamy white and juicy – somewhat grainy. The flavour is sweet and excellent. It is a pear of the highest quality and keeps well.

Corella (Forelle)
A small delightful pear with bicoloured light red over green/yellow skin tasting pear Originated in Germany in the 19th Century. Good flavour, benefits from keeping several weeks in cool storage at 0.5 degrees. Flesh is creamy white, firm, medium texture and moderately juicy.

Rouge d’Anjou
This delightful
late ripening pear originates in the Anjou region of France where many of the best varieties come from. It is medium in size, roundish in shape with a deep purplish skin with prominent russet patches. It has creamy white flesh which is juicy and highly flavoured. This perfumed pear is one of our favourites.

Doyenne du Comice
This large sized pear is regarded as one of the best French varieties dating back to the 1850’s. It is greenish yellow in colour, slightly knobbly in shape with a long stem. Considered to be ‘a most flavoursome pear’. Matures fairly late.

Beurre Hardy
This late ripening pear originates in the Anjou region of France where many of our best pears come from. It’s a medium sized roundish pear with a deep purplish brown skin with prominent russet patches. It has yellowish white juicy and highly flavoured flesh and bears heavy and regular crops.

Late Season (May)

The fruit is small to medium is size with a pale green skin. The flesh is melting and juicy. It originated in Malines, B
elgium in 1830. It has a fine melting, juicy white flesh.

Winter Nelis
The fruit is small to medium is size with brown russetted skin. The flesh is yellowish white, firm, smooth and juicy. It originated in Malines, Belgium in the early 1800s. It requires thinning to produce a fruit of reasonable size. Has good storage qualities.


Kosui Nashi Pear (Maturing February)
A medium sized oblate shaped pear which was developed at the National Fruit Tree Research Station in Japan in 1959. Skin is light green to yellow. Flesh is very juicy and tender. Flavour is mild. Requires detailed thinning to produce fruit of good size.

Nijisseiki Nashi Pear (Maturing March)
A medium sized round shaped fruit. Skin is yellowish green. Flesh is creamy white, very juicy, crisp and tender. Flavour is mild. Requires heavy thinning to produce  good sized fruit.

Shinsui Nashi Pear (Maturing late February)
A small to medium sized round pear which was developed at the National Fruit Tree Research Station, Japan in 1965. Skin is golden brown. Flesh is creamy white, finely grained, juicy and tender. Flavour is quite marked.

Ya Li Chinese Pear (Maturing late March)
This bell shaped medium pear has been grown in northern China for many centuries. The skin is yellow and quite thin. The flesh is creamy, juicy, mildly sweet and finely textured.

Tsu Li Chinese Pear (Maturing late March)
This large pear originated in northern China, near Beijing. The skin is green with some yellowing and freckling. The flesh is white, juicy and finely textured. Flavour is sweet with a slight tartness. It can be stored for long periods at 1 degree.