Stores

Products

Juices

CoralTree Organics juices and vinegars

Juice made with passion

Coral Tree organic juices Believers in the healing powers and goodness of apple cider vinegar will rejoice in the passion that Kim Baker brings to the production of his apple cider vinegars and juices.

Twenty years ago Kim converted his CoralTree Orchard in Levin to certified organic practice, long before organic produce was in great demand. He uses old world apple varieties and continues to plant rare varieties of apple for future cider vinegars and research.

Oak casks mature the apple cider vinegar, just the way it was done many moons ago. The naturally occurring fermentation process which happens over time gives the vinegar a cloudy or hazy appearance. The vinegar isn’t filtered, leaving all its goodies intact for your benefit. It’s authentic, good and good for you.

CoralTree juices are just as good. Apples are in all of them, but he happily mixes other fruits for different palates. The good news is that, unlike many juices on the market, there is no added water, it’s 100% organic fruit. Pasteurising (heat treatment) preserves the juice naturally, so there’s absolutely nothing added anywhere.
Beverages / Juices / CoralTree Organics juices and vinegars

Add a Comment

Comments

RSS feed for comments on this page

No one has commented on this page yet.

KapitiKahurangi180g2

Kapiti Kikorangi Named New Zealand’s Favourite Cheese

Two Fonterra Brands cheeses scooped category trophies at the 2012 Cuisine NZ Champions of Cheese Awards last week, with Kapiti Kikorangi winning the c...

by Goode PR - Media Release
2
arancini

Dine like an Italian on the street

Since ancient times Romans have bought food cooked by street vendors. A moist delicious treat is arancini, those fabulous breaded rice balls with rice...

by Nunzio Romano for Italianfoodlovers
Le Repertoire de la cuisine

Le Repertoire de la Cuisine

At The List we talk about great food from good people. We tell you where to find great food. We talk about food and we talk about cooking. We don’t do...

by Toby Warren