Oyster Mushroom 'Pink' - 2.2KG Ready To Fruit Block

The most theatrical of the oyster range. Pink Oyster (Pleurotus djamor) erupts from the block in vivid coral-pink clusters that demand attention — at a farmers market, in a restaurant display, or in any visual medium. It's a warm-weather specialist that thrives in Queensland's summer conditions when most cool-season varieties are resting, making it a valuable seasonal addition to any year-round commercial growing schedule.

Yield and harvesting: Expect 400–500g on first flush, with up to 4 harvests per block. Pink Oysters pin fast and develop rapidly — often fully developed within 5–7 days of pinning. Harvest at peak colour before the edges curl and the pink fades; once cut, hold 2–3 days refrigerated. More delicate post-harvest than pearl varieties — handle gently and turn over quickly.

In the kitchen: Raw, Pink Oysters have a distinctive floral, slightly fruity aroma. Cooked hot and fast in a dry or buttered pan, they develop a savoury, bacon-like depth that surprises first-time users. Excellent in Asian noodle dishes, tacos, and anywhere visual impact is as important as flavour. Colour fades with heat — best showcased where raw colour can be captured before cooking.

Growing conditions: 22–30°C, moderate to high humidity. Pink Oysters actively prefer Queensland summer heat and will perform poorly below 18°C. Seasonal variety — available from September 2026.

Express post and bulk ordering

We strongly recommend express post during summer months to minimise heat exposure in transit. Add the Express Post Addon to your order with a quantity matching your block count. Orders of 4 or more blocks of an individual variety are made to order and may take up to 2 weeks (3 weeks for Pioppino and Reishi). We'll confirm your estimated shipping date once the order is placed.

Why choose Kai Kai Farm commercial blocks

We're not resellers — we're growers. Every block is prepared, sterilised, and colonised right here at Kai Kai Farm on Tamborine Mountain, using methods refined through years of commercial gourmet and medicinal mushroom production. Consistent performance batch-to-batch, verified contamination-free cultures, and full transparency from substrate to shelf.

Storage and handling

If you can't fruit immediately, store in a cool, dark place under 18°C for up to 2 weeks. Handle gently — the mycelium is alive and ready to fruit.

Perfect for

Small commercial farms and start-ups. Market gardeners and farm-to-table producers. Home growers scaling up. Restaurants and chefs looking to harvest unique produce on-site. Workshops and educational demonstrations.