We grow many varieties of fresh fruits. They thrive under the warm southern California sun.
Season: Jan- April
Sweet but can be tart with juicy red interior of varying intensity. Blood oranges are good to eat like other oranges, or juice them. Beautiful in fruit salads.
Minneola Tangelo A cross between grapefruit and tangerine, with a smooth skin and deep orange color, it contains dietary fiber, potassium, vitamins A and C, calcium and thiamin. Meyer lemons Season: Jan-March
A sweet juicy thin skinned lemon, tangy with a hint of tangerine. Popular in the kitchen for its sweet juice, thin skin, popular with chefs. A 5 lb box is about 16 to 18 fruit.
JujubeCrunchy texture, sweet apple tasting; green ripening to brown skin. Known also chinese dates; the size can be 3/4 to 2 inches. A rich source of vitamins, iron and phosphorous.
Season: late August-Oct
Sweet/tart fruit great for the blender or baking in cookies and cakes or just eating. The pulp is rich in aroma and flavor and juice and other fruit products.
Fuerte Avocados Season: Jan�Mar
A more buttery flavored avocado often favored by people who like more flavorful, rich avocado taste.
Standard avocados in markets, but ours are fresh picked from our trees within hours of shipping.
Its flavor is described as a mix of pineapple, strawberry, banana and papaya, and Mark Twain referred to it as "The fruit of the Gods!"
Sweet juicy citrus flavors. The rind takes on a gentle yellow blush when fully ripe. Used in a variety of drinks and culinary dishes.
Fuyu persimmons are layers of flavor, reminiscent of pear, dates, brown sugar and cinnamon. A texture that varies from crisp and succulent to tender.
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