In addition to the income producing organic Hass avocados and Satsuma tangerines, wonderful varieties of apples, stone fruits, and specialty citrus also abound on the ranch at 480 Glen Annie Rd. 

Blenheim Apricot (Royal) England 1815

Blenheim is a seedling planted in the Luxembourg Gardens of Paris, where it was introduced as the Royal around 1815. It made its next appearance in England at Bleinheim Palace where it was called Shipley’s Blenheim. The Blenheim apricot is a smaller apricot that tends to have a green shoulder, ripen from the inside, never really getting the total apricot color, but even on the side of green will have the full apricot flavor. This old favorite’s sweet aromatic flavor sets the standard for apricots.  Very juicy, orange freestone flesh.  Famous in California for its canning quality; also good for drying.  Medium to large orange fruit with crimson dots.  Needs warm, dry weather during bloom.  (An LAT food writer told us this was the best tasting apricot in the world and he was right!  We use it for jam and pies and good eating.  Our fruit generally has small scars or scale on it, but you just cut it out….part of being organic.

Lapins Cherry (Vanxstella) 1983

Lapins Cherry is a sweet dark red cherry of the Bing type. Excellent quality and rich flavor. Lapins produces large crop and often resists late frost. Self-fruitful and crack resistant. (Look for fruit around Father’s Day or a little earlier depending on the weather.

Stella Cherry British Columbia 1968

Stella is a self-fruitful cherry with rich, juicy, dark red fruit, similar to its Lambert parent. Stella cherries are one of our favorites for homes and small orchards. Ripens after Lapins. Hardy, vigorous tree pollinizes all other sweet cherries.

Cara Cara Navel Orange

A mutation that occurred on a Washington navel orange tree, was discovered in 1976 at Hacienda Cara Cara in Venezuela. From Venezuela, it was brought to Florida and then introduced into California, where it is well adapted. Produces medium-sized, deep orange skinned fruit with reddish-pink flesh. Features good navel flavor and usually seedless fruit. Evergreen. (Heaven on earth starting about in March, although we have been getting off-blooms earlier in the winter and later in the summer.  Fruit tastes best when picked when skin is flushed pink – smells like vanilla!

Moro Blood Orange

In warm winters, these do not turn red but are still ripe.  So pick and try them out.  Generally ripen late summer/early fall.

Clementine Orange

Clementine is of a variety of mandarin orange (Citrus reticulata). The exterior is a deep orange color with a smooth, glossy appearance. Clementine separate easily into seven to fourteen moderately-juicy segments.  They are typically juicy and sweet, with less acid than oranges. Clementine are also known as “Christmas Oranges” because they tend to bloom the most in the colder months November- January. They are slightly harder to peel than the Satsumas, but are almost always seedless. Clementine are, thus, also known as seedless tangerines.

Cinnamon Spice Apple England 1931

This tree was discovered in the small reclusive town of Bolinas, CA by Jesse Schwartz. At the time nobody could identify this delicious apple so it was named Cinnamon Spice for its rich, distinct cinnamon flavor, tastes similar to an apple pie. Exceptionally sweet, medium in size, wine-red fruit with some yellow hue. Tree of medium vigor, with upright shoots. The Cinnamon Spice does well in coastal influences as well as many southern states.

SNOW APPLE (Fameuse) Canada 1739

Snow Fameuse is one of the oldest and most desirable dessert apples, a parent of the aromatic McIntosh. It was found in almost every French settlement, in the late 1700's, as the Snow apple was planted 1,000 miles in every direction of Canada and the lower states. Flesh is tender, spicy, distinctive in flavor, and snow white in color with occasional crimson stains near the skin. Snow apple is very hardy, heavy bearing tree that is excellent for home orchards. Snow Fameuse is delicious fresh off the tree, in cider, or in culinary creations. One of very few apples that often reproduce true to variety when established from seed.