Triploid apples are more vigorous than regular apples (diploids) but don't give any viable pollen. Therefore they are useless for cross pollination, and need 2-3 other apple trees (diploid) nearby for fertilisation. However they count amongst our best and most sought after apples. We recommend choosing trees which ripen at a time one group earlier or later to try and overlap the flowering.

All apples are $24 each (inc. GST)

BELLE de BOSKOOP This is a large Dutch apple from about 1850. Brownish red skin with russet, cream flesh, quite coarse, with distinct aromatic flavour and cooks just beautifully. Biennial bearer, matures May. Remembered with nostalgia by many European immigrants to Australia.

BLENHEIM ORANGE One of the most famous English apples, originating around 1740 near Blenheim Castle. Rather large in size with orangey yellow skin striped dull red. Flesh coarse and yellow, but rich and aromatic in taste. A true dual purpose apple - great fresh or cooked. Ripens early March. Triploid (needs pollinator).

BRAMLEY'S SEEDLING England's most popular cooking apple - and for good reason as when cooked produces a puree that is unsurpassable. It has firm tart acid flesh, with green flushed brownish-red skin on the sunny side. Large in size with irregular shape, stores well. Matures March. Triploid (needs pollinator).

CALVILLE BLANC D'HIVER A true historic apple as old as possibly 1600 with a yellowish russeted skin. Rich aromatic flavour - wonderful eaten fresh and known in Normandy for being a great cider apple. When cooked holds it's flesh and has a remarkably good flavour - the essential ingredient for a French "tarte au pommes". Ripens late Autumn. Triploid (needs pollinator).

CATSHEAD An unusual old English cooking apple, very large in size and long and narrow in shape. Catshead is primarily a cooker (a costard) and develops a wonderful spicy flavour.

GRAVENSTEIN One of the world's more esteemed old apples along with Cox's Orange, Calville Blanc, Ribston Pippin and McIntosh. Widely grown particularly throughout Europe but just about everywhere else we've visited including Mexico, California, South America and of course Tasmania. They achieve a good size and lovely colouring, with crisp light sweet flesh when left on the tree to ripen. However, they are often picked too early to catch good early prices. Excellent cooked or fresh and make a very pleasant cider too. Gravenstein is a triploid (needs pollinator) and start to bear in year three on our rootstock.

JONAGOLD Generally considered the best new (1943) apple around. An American cross between Golden Delicious and Jonathan. Yellowish skin flushed and mottled bright red with a bit of russet. Creamy white flesh with a tantalising taste of both parents. Large in size, quite late and excellent keeper. If they are allowed to develop on the tree, Jonagolds are a truly wonderfully flavoured apple.

MUTSU Is an apple that seems to satisfy all tastes, as I'm always getting good feedback about it. Large to very large in size and a heavy regular cropper, Mutsu has green coarse fleshed fruit with sprightly (some say fruit salad) flavour. Matures late and stores very well. Triploid (needs pollinator). Japanese 1940’s.

RIBSTON PIPPIN This apple originated in Yorkshire UK around 1700, considered to be the parent of Cox’s and Sturmer. It’s dark orange with quite a bit of russeted skin - not a beauty by modern standards but its rich dense aromatic flesh makes it one of our favourite apples. “Redolent of Autumn” said an English friend.