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The feijoa is native to Brazil, and most of northern South America. Feijoas prefer cool winters and warm summers (80° to 90° F), The plants are relatively hardy, but sudden Autumn frosts can damage ripening fruit and late spring frosts can destroy blossoms. The Feijoa is a slow-growing evergreen shrub that can reach 7-10 ft. high. Feijoas can also be espaliered or trained as a small tree. The leaves are green on top with silvery undersides.
The 1 inch flowers, have bright red stamens topped with yellow pollen. Flowers appear from June, each flower contains four to six fleshy flower petals that are white tinged with purple. These petals are edible and can make a refreshing addition to spring salads. Hand pollination is nearly 100% effective. Two or more bushes should be planted together for cross-pollination unless the cultivar is known to be self-compatible. Poor cropping is usually the result of inadequate pollination.
The fruits range from 3/4 to 3-1/2 inches long and vary in shape from round to elongated pear shape. The skin is dull blue-green to green. The fruit emits a strong long-lasting perfume, even before it is fully ripe.
The Feijoa can tolerate partial shade and slight exposure to salt spray. Feijoas will grow in a wide variety of soils. The best harvests come from plants growing in well-drained soil with a pH between 5.5 and 7.0. Lack of water will cause the fruit to drop. For quality harvests, water deeply on a regular basis, especially during flowering and fruit periods, and mulch the soil around the plants to protect the shallow roots. Feijoas grow slowly and require only light applications of fertilizer. A feeding of 8-8-8 NPK once every two months or a weekly liquid feed can help growth.
Pruning is not required to keep plants productive, but a light pruning in the summer will encourage new growth Feijoas can be picked when firm and allowed to ripen at room temperature, although the quality will not be as good as tree ripened fruit. Feijoas are mainly eaten fresh as a dessert or in salads, but can also be cooked in pies, etc. After peeling, the fruit should be immediately dipped into water containing fresh lemon juice to prevent the flesh from turning brown.
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