General description: Nectarines originated in China over 2000 years ago as a natural mutation of the peach. Smaller than a peach and not fuzzy skinned, there’s no need to peel a nectarine to enjoy its unique juiciness, tangy taste and fragrant aroma. Nectarines come in two categories:- ‘clingstone’, describing how the succulent flesh clings to the furrowed, egg-shaped seed stone, and ‘freestone’ where the flesh comes easily away from the stone. Just like peaches there are white and yellow fleshed nectarines. Nectarines take their name from the word ‘nectar’, meaning ‘sweet liquid’.
Growing Conditions: Central Otago’s cold winters and hot, dry summers are ideal conditions for growing nectarines. This climate change is necessary for nectarine trees to bud properly. The region’s sandy, well drained soils are also preferred by the nectarine tree.
Food Values: Nectarines are a good source of vitamin A and C, and dietary fibre; are low in calories with no sodium or cholesterol. They have high levels of potassium and calcium, both good for you.
Diamond Bright (Mid January)
Clingstone of a medium size. Early season, firm fruit with a shiny red colour.
Spring Bright (Late January)
Clingstone of a good size and sweetness. Eats crunchy or soft and juicy when fully ripe.
Ruby Diamond (Early February)
Freestone with a shiny dark red skin. Has a delicious old fashion nectarine flavour.
Summer Bright (Mid/Late February)
Clingstone with a sweet intense flavour. Eats crunchy or soft and juicy when fully ripe. "Our pick of the bunch".
Fantasia (Late February)
Freestone with a traditional sweet flavour. Great for eating or preserving. The established favourite.
Orion (Early March)
Freestone Shiny impressive looking fruit. Great flavour, good for eating or preserving.
Summer Blush (Mid March)
Clingstone with red flick and yellow background. A firm end of season fruit with intense flavour.
Queen Giant (Late January)
Clingstone with a very sweet, sub acid flavour. Best to be eaten crunchy.
Fire Pearl (Mid February)
Clingstone with a very similar characteristic as Queen Giant. Best to be eaten firm. The Best of the white fleshed nectarines.
General Description: For its relatively small size, big controversy rages about when the Apricot’s distinctive sweet, faintly tart flavour first delighted the palate of Man. Some claim it was eaten during the Neolithic Age (10,200 – 4,200 BC) while other sources say Apricots were first cultivated in India some 3000 years go. Regardless of who is right, there is no arguing that this small, golden orange fruit with velvety skin and firmish flesh is an ancient fruit that through the eons of time has never lost its popularity. In more recent times, science has helped identify the Apricot as a superfood.
Growing Conditions: Apricots thrive in well-drained fertile soil on a gentle slope that helps reduce the severity of frosts, which pretty much describes the Webb’s Fruit orchard. Central Otago’s climate of cold winters and hot, dry summers suit the Apricot tree down to its roots.
Food Value: 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).
Clutha Sun (Early January)
A New Zealand breed variety. The first of the season with great flavour, the industry's replacement for the Sundrop variety.
Clutha Gold (Late January)
Intense flavours that create a great eating experience. Ideal for both eating and preserving.
Alex (Early February)
Traditional fruit with a very flavoursome flesh.
Nevis 160 (Mid February)
First of the late season Nevis apricots. A very juicy fruit with amazing apricot flavours.
Nevis 180 (Late February)
An attractive fruit with great size. This apricot is firm yet juicy to eat. Our pick of the Nevis Series.
Nevis Late (Early/Mid March)
Last apricot for the season. Good eating experience with great apricot flavours.
General Description: This medium-sized round to oval shaped stonefruit 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 colours often have some red on their skin. Like their close relative, the nectarine, peaches are divided into ‘clingstone’ and ‘freestone; depending on whether or not the flesh sticks to or falls away easily from the wood-like husk of the seed stone. Clingstone varieties are particularly well-suited to preserving (canning).
Growing Conditions: Central Otago’s cold winters and hot, dry summers are ideal conditions for growing nectarines. This climate change is necessary for peach trees to bud properly. The region’s sandy, well drained soils are also preferred by the peach tree.
Food values: 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.
Crown Princess (Early/Mid January)
Clingstone. Very large and firm fruit. Best eaten crunchy, flesh does not soften.
Blazing Star (Late January)
Freestone medium sized fruit. This fruit has a nice sweet peach flavour.
Flame Crest (Early February)
Freestone fruit. Eats well with a great flavour.
Rome Star (Mid February)
Freestone fruit with a traditional flavour. Great for eating or preserving.
Golden Tatura (Early March)
Clingstone medium sized fruit. Similar to Golden Queen, yellow skin with exceptional flavour. Great for eating and what we preserve.
Tatura Star (Mid March)
Clingstone medium sized fruit. Very sweet, juicy, firm fleshed fruit.
Spring White (Early January)
Clingstone high flavoured fruit, which is the best of the early season peaches.
General Information: 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.
Growing Conditions: In common with summer stone fruit, plums thrive in the Central Otago climate of cold winters needed for flowers to develop into fruit and then over summer, prior to picking from mid-February, warm days and cool nights for fruit flavour to develop.
Food Values: 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. Other minerals such as calcium, iron, and zinc are also present in small quantities. Good amounts of vitamin C, K, and A are present in plums along with trace elements, vitamin E, B6 and folate.
Fortune (Mid February)
Large shiny yellow fleshed fruit. Sweet and juicy to eat (may need ripening before eating).
Black Doris (Early March)
Small black fleshed fruit. Best for jam and preserving also great eating.
Greengage (Mid February)
A traditional English fruit, green in appearance with an occasional red blush and a green/yellowish flesh. It is not only tasty fresh but also great for jam and preserving.
Omega (Mid March)
Medium dark fleshed fruit. Heritage plum with intense flavours. Great for eating and preserving.
General Information: Apples are one of the world?s most widely cultivated tree fruits grown for thousands of years in Asia and Europe. Apples, and pears, too, have been grown in New Zealand since Europeans first settled the country. In 2010 around 69 million tonnes of this early autumn pipfruit were grown worldwide. Apples have a distinct ?apple taste?, crunch and mouth feel. The fact is there?s nothing more ?more-ish? than biting into a freshly picked apple at room temperature.
Growing Conditions: Central Otago?s warm/hot dry summers and cool/cold winters provide an ideal growing climate for apples. The tree must have a dormancy period of at least 1200 hours per year under 7.2°. The region?s clean, clear water and a pollution-free atmosphere further ensure a freshness and quality that is second to none.
Food Values: The old adage ?an apple a day keeps the doctor away? is closer to the truth than we perhaps appreciate. Apples are loaded with the ?right stuff? --- dietary fibre (more fibre per serving than many leading breakfast cereals), low glycaemic index (releasing sugar into the blood stream gradually to provide longer lasting energy), potassium, vitamin C, essential minerals, B vitamins and no fat, cholesterol or salt.
Cox Orange (Early March)
Cox Orange Pippin is a highly flavoured early season tartish eating apple. An apple with firm white flesh. A great eating apple at this time of year.
Royal Gala (Mid/Late March)
Royal Gala is a bright red-striped apple. Sweet, crisp flavour with firm white flesh. A great eating apple.
General Information: With its bottom half a rounded bell shape that narrows markedly towards the stalk, this summer pipfruit is very distinctive looking with an almost apple-like taste all of its own. The pear also offers the crunchiness of an apple with the juiciness of a peach or nectarine. The variety grown by Webb’s Fruit is the William Bon Chretien, also known as the Bartlett Pear, thought to date back to the mid-1700s. This variety is great eating as well as popular for bottling. Pears originated in both Europe and Asia growing wild in prehistoric times.
Growing Conditions: The fruit crop of a deciduous tree, meaning it loses its leaves in autumn, pear growth requires a period of winter chill making Central Otago a key growing region. Once spring arrives the delicate young leaves and flowers are sensitive to frosts. In Central Otago water sprinklers are used to very effectively prevent frost damage.
Food Values: Pears are literally bursting with health benefitting nutrients such as dietary fibre, antioxidants, minerals and vitamins. The pear is also very low in calories with research suggesting it is among the least allergenic of all fruits.
William Bon Chretien (Early March)
First pear of the season. New Zealand's traditional bottling pear also great for eating (sometimes known as Bartlett).