PRODUCE POWERED BY PASSION

A Wide Range of Produce

8 Production Units, from the Witzenberg Valley, where someone once referred to this valley as “God’s own country” to the Koue Bokkeveld where a mere tar road divides two opposite climates.

Sterkwater Boerdery submits to the Global Gap certification system.

Apples

Sterkwater’s range of apples includes the best the world renowned Ceres valley can offer. The packing season starts early in February with Royal Gala and ends towards the end of May with Sundowner. Other varieties include Golden Delicious, Top Red, Granny Smith, Pink Lady, Braeburn and Fuji.

Royal Gala

JANUARY

Royal Gala

A delicious snack and salad apple. Skin: Whitish yellow with red streaks. Flesh: White. Texture: Crispy, crunchy and juicy. Taste: Very sweet and fragrant.

Golden Delicious

MARCH

Golden Delicious

Great for eating and baking. Skin: Golden-yellow. Flesh: Green-white. Texture: Juicy. Taste: Sweet and flavoursome.

Top Red

MARCH

Top Red

Delicious to eat, not suited to baking. Skin: Deep red. Flesh: White. Texture: Gentle crunch. Taste: Super sweet.

Starking

MARCH

Starking

A great eating apple, not suitable for baking. Skin: Yellow with bright red streaks. Flesh: Pale cream. Texture: Crisp and juicy. Taste: Sweet.

Braeburn

APRIL

Braeburn

Excellent as a snack and in salads. Keeps shape when cooked. Skin: Greenish gold with reddish-orange streaks. Flesh: Pale. Texture: Crisp.

Granny Smith

APRIL

Granny Smith

Skin: Bright green. Flesh: Greenish white. Texture: Firm, crunchy. Taste: Tartly sweet.

Pink Lady

APRIL

Pink Lady

Great for snacks, salads and baking. Skin: Vivid pink. Flesh: Lily white. Texture: Crunchy. Taste: Unique zingy sweet-tart flavour.

Sundowner

Sundowner

Multi-purpose apple. Skin: Striking red on a yellow background. Flesh: Whitish. Texture: Juicy. Taste: Sweet and tart.

Fuji

Fuji

Delicious, but takes longer than average to cook. Skin: Red with white patches. Flesh: Yellowish. Texture: Firm, crisp, juicy. Taste: Very sweet.

Pears

The pear season start with Williams Bon Chretien in January. The next variety to be picked is Beurre Bosc followed by Packham’s Triumph and Doyenne du Comice. The season concludes with Forelle in mid March.

Williams' Bon Chrétien

JANUARY

Williams' Bon Chrétien

A bell-shaped pear also known as a Bartlett or William’s pear. Great for snacking, cooking, drying and preserving. Skin: Green-yellow to yellow with brown specks. Flesh: Creamy-white. Texture: Smooth and fine. Taste: Fragrant, sweet and juicy

Forelle

FEBRUARY

Forelle

Delicious bell-shaped pear. Great for snacking and cooking. Skin: Golden yellow with red blush and conspicuous lenticels (tiny spots). Flesh: Creamy-white.

Packham's Triumph

FEBRUARY

Packham's Triumph

Large, unevenly shaped, popular pear with a long storage life. This is a multi purpose pear that can be used in a variety of ways from snacks to salads.

Beurré Bosc

FEBRUARY

Beurré Bosc

Tasty pear with symmetrical shape and long, thin neck. Great for snacking and cooking. Skin: Rough and golden brown when ripe. Flesh: Cream coloured.

Abate Fetel

Abate Fetel

Elegant, long-necked pear. Great for snacking and cooking. Skin: Mottled russet. Flesh: Creamy. Texture: Buttery. Taste: Sweet and flavourful.

Cheeky Pear

Cheeky Pear

This is a roundish, globular pear. Great for snacking. Skin: Green with prominent spots. Flesh: White. Texture: Melting. Taste: Sweet and juicy.

Peaches

Varieties of Yellow Cling peaches are produced by Sterkwater Boerdery. These include Keisie and Kakamas. The season starts in January and ends in March. Yellow Cling’s are extremely popular in the local market and for canning.

Keisie

MARCH

Keisie

Keisie is a round peach with yellow skin and flesh. Keisie is a clingstone peach with a fair taste.

Kakamas

APRIL

Kakamas

Sunny-yellow, fleshy, stone fruits with yellow flesh