The Orchard
Grow.
800 Lemonade Fruit trees on the slope. Picked by hand. Pressed the same day.
800 Lemonade Fruit trees on the slope. Picked by hand. Pressed the same day.
Lemonade Fruit. Not lemons. Better.
We planted the first 200 trees in 2016. Today there are 800, sitting on the slope in the rich red soil the Byron hinterland is known for. The Lemonade fruit is a hybrid — the sweetness of a mandarin with the punch of a lemon. Harvest runs in May. We press without sugar or water, distil the limoncello from peel and juice, and freeze the rest into icy poles. Nothing goes to waste. After a day's harvest, stay over in the cabin.
Picked by hand. Never gas-treated, never waxed. Sweet enough to eat on its own, punchy enough to squeeze into a glass of water. The all-purpose citrus we wish we'd known about earlier.
Sold by the bag at the farm gate during the May harvest. Bulk orders by arrangement.
Crafted from the peel, the juice, and distilled alcohol. No sugar — but sweet. The Lemonade fruit does the work most cellos rely on syrup for.
Small batch. Made on the farm. Pour over ice or chill the bottle and drink it neat.
Just Lemonade fruit. No sugar, no water, nothing else. Frozen in small batches so nothing goes to waste — and so a Byron summer is never out of reach.
Pre-order by the litre. Ideal for catering, weddings, or the home freezer.
100% Lemonade fruit on a stick. No sugar, no syrup, no additives. The kids' favourite. The grown-ups' second favourite.
Available at the farm gate in summer and the warmer end of autumn.
Lemonade fruit is more forgiving than lemon in a glass. Pair it with gin, tequila, mezcal, or a splash of soda. Margeaux put together a small recipe pack — pour something interesting.