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Feijoa sellowiana, Acca sellowiana, Feijoa, Pineapple Guava, Guavasteen

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Feijoa sellowiana, Acca sellowiana
Family: Myrtaceae
Feijoa, Pineapple Guava, Guavasteen
Origin: Brazil, Argentina, Paraguay and Uruguay
Small tree 10-20 ftFull sunSemi-shadeModerate waterWhite/off-white flowersRed/crimson/vinous flowersAttracts butterflies, hummingbirdsEdibleSubtropical, cold hardy at least to 30s F for a short timeSeaside, salt tolerant plant

If you're looking for an attractive shrub with beautiful flowers and delicious fruit, you might try the Feijoa - a slow-growing evergreen shrub that can reach 15 ft high and 15 ft wide. In addition to the fruit it provides, the shrub also valued as a landscape specimen. The stiff shiny green leaves are lighter underneath and very showy flowers are produced from from April through June. They have long, scarlet stamens topped with large grains of yellow pollen. Petals are white tinged with purple on the inside, they are mildly sweet and edible and can make a refreshing addition to spring salads. Birds eating the petals pollinate the flowers along with bees - the chief pollinators. Once pollinated, fruits develop quickly. They range from 1 to 3 inches long and vary in shape from round to elongated pear shape. The waxy skin is dull blue-green, sometimes with a red or orange blush. The fruit emits a strong long-lasting perfume, even before it is fully ripe. The thick, white, granular, watery flesh and the translucent central pulp enclosing the seeds are sweet or subacid, suggesting a combination of pineapple and guava or pineapple and strawberry. When mature, the fruit drops from the plant, making harvesting easy if you don't have other plantings beneath these. Usually, the fruit season is August through October. The fruit can be used fresh, but it also makes an excellent jelly; fresh fruit blended with sugar has a ver aromatic wild strawberry flavor. The fruit is occasionally seen in the supermarkets, mainly imported from California, where it is grown commercially.

Feijoa prefers cool winters and moderate summers (80 to 90 F), it is cold hardy and will take down to 14 F without serious damage. Flower production is poor in areas with fewer than 50 hours of chilling. The flavor of the fruit is much better in cool than in warm regions. Salt tolerance is very good.

Plants grow well in a wide variety of soil types, but prefer slightly acidic conditions. When planted close together, the Feijoa shrubs make a nice hedge, screen, or windbreak.

See the article about this plant.

Victoria, BC, Canada
USDA Zone:7-8
8 Feb 2010
Hi I am a kiwi and missed eating feijoa so was happy that I was able to get some Thompson Morgan Feijoa seeds almost 4 years ago. I got 30 seeds. 10 germinated and only 2 made it as they were hard to get established. My plants now 4 years old are 2ft tall but I have kept them in large pots as previous winters when frost hit did damage the leaves so had to keep them inside. I fertilized in spring and this winter has been mild and they have survived well being bigger and I am looking for blooms hopefully this year as I have two plants. Plants look good and now being larger endure the harder weather a little more.
USDA Zone:5
31 Aug 2009
I grew a feijoa in a container for several years in southern NH. It bloomed every May and did very well outdoors during the spring and summer (I brought it inside during the winters). I only had one plant, so I never got fruit. Does anyone know of suppliers on the East Coast? I am looking to try feijoa again.
Noel Sowerby
Calgary, Alberta, Canada
17 Aug 2008
Yes Feijoa's grow in New Zealand we cut the fruit in half and spoon out the flesh just like kiwi friut.
They are also stewed. Lots of people have them growing in there yard and they are now also grown for export.
I have seen then here in Safeway selling for $3 each and it made me cry
Roger Hanger
Kansas City, MO, USA
USDA Zone:5b
12 Apr 2005
While studying Fruit Science at Cal Poly in San Luis Obispo (on the California Central Coast), I became familiar with the feijoa, and it quickly became my favorite fruit.

The aroma of the fuit is unforgettable, and can easily fill a room with an uplifting fragrance.
I wrote many papers regarding the feijoa, and for many years dreamed of growing, and breeding them for commercial purposes. I am considering obtaining a greenhouse and growing them here in Kansas City. I believe that there is great potential for marketing this fruit, and products made from it here in the USA, as in Australia, and New Zealand (a common nickname is "The New Zealand Banana."

I miss not having them here in the midwest.

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