The Green kiwifruit is oval-shaped, with a fuzzy brown skin and bright green flesh dotted with tiny black seeds.

It is tangy, refreshing, and slightly sweet, with a flavour profile unique to New Zealand grown fruit. Carefully tended by growers, Green kiwifruit are juicy, vitamin-rich, and bursting with flavour. Whether eaten fresh, blended into smoothies, or used to garnish desserts, they add a zesty freshness that can’t be matched.

A true taste of New Zealand sunshine.

The Hass avocado /ˈhæs/ is dark green with bumpy skin and is well known and loved in New Zealand.

When ripe, the skin becomes a dark purplish-black and yields to gentle pressure. Inside, the creamy flesh turns white-green when ready to enjoy.

Grown by dedicated avocado growers, Hass avocados have a smooth, buttery texture and a rich flavour that’s unforgettable.

Reed avocados are one of the largest known avocado varieties, with thick, green, slightly pebbled skin that’s easy to peel.

Inside, the flesh is a pale golden-yellow with an exceptionally creamy texture.

Lovingly cultivated by skilled growers, Reeds are highly sought after and only available for a few months of the year.

Their rich flavour and smooth texture make them a true seasonal treasure—best enjoyed while they last.

Organic apples from Hawke’s Bay are crisp, juicy, and bursting with natural sweetness.

With smooth, brightly coloured skins and a satisfying crunch, they come in a range of red and green varieties.

Passionate organic growers nurture these apples without synthetic sprays or chemicals, letting their natural flavour shine through.

Perfect for snacking, baking, or juicing, these apples are as wholesome as they are delicious.

Once you’ve bitten into one, you’ll taste the difference that organic makes.

The Crown pumpkin is a New Zealand favourite, instantly recognisable by its pale grey-blue skin and firm, bright orange flesh.

It is a medium to large pumpkin, with a dense texture that makes it excellent for roasting, soups, and mashes.

Grown by passionate growers, Crown pumpkins have a rich, earthy sweetness that holds their shape beautifully when cooked. Their versatility makes them a staple in Kiwi kitchens year-round.

Once you’ve cooked with one, you’ll understand why it’s considered the king of pumpkins!

The Butternut pumpkin is pear-shaped with smooth, beige skin and a vibrant orange interior.

It is generally smaller and easier to handle than larger pumpkin varieties.

Dedicated growers produce Butternuts that are naturally sweet and creamy, making them ideal for roasting, soups, or even baking into bread and muffins.

With their smooth texture and nutty flavour, these pumpkins are often described as the “buttery” choice, delicious in both savoury and sweet dishes.

The Buttercup pumpkin is a compact variety, typically round with a distinctive dark green skin and a lighter green-grey crown.

Inside, the flesh is a deep, golden-orange with a dry yet creamy texture.

Lovingly grown by skilled growers, Buttercups are prized for their natural sweetness and rich, almost chestnut-like flavour. Perfect for steaming, mashing, or roasting, this pumpkin adds depth to every dish.

Once you’ve tried a Buttercup, it may just become your go-to pumpkin of choice.

The Red onion is instantly identifiable by its deep purple-red skin and crisp white flesh with red-tinged layers.

They are medium-sized and milder in flavour compared to brown onions, with a subtle sweetness that intensifies when cooked.

Expert growers deliver Red onions that are perfect for adding colour and crunch to salads, burgers, and salsas. When roasted or caramelised, they become beautifully sweet and aromatic.

A true kitchen essential for both raw and cooked dishes.

The Brown onion is the classic all-purpose onion, with its golden-brown papery skin and firm, white flesh.

It has a stronger, more pungent flavour than red onions, making it ideal for cooking where depth of flavour is needed.

Thanks to the care of passionate growers, Brown onions form the foundation of countless savoury dishes, from soups and stews to stir-fries and sauces. Once cooked, their sharpness mellows into a sweet, rich flavour that enhances almost any recipe.

Limes are an excellent source of vitamin C and are widely used to brighten both food and drinks.

Although their exact origin is uncertain, wild limes are believed to have first grown in Indonesia or Southeast Asia before being carried to the Mediterranean region and northern Africa around 1000 CE.

Carefully grown by passionate citrus growers, limes are sharp in taste and packed with juice. They add a refreshing zing to everything from cocktails to marinades, making them an essential ingredient in any kitchen.