Feijoa

Feijoa, also called pineapple guava, is an evergreen shrub from South America that is grown for its edible fruit and flowers as well as its silvery foliage. Its flowers are said to taste like marshmallows, and the fruit is described as tasting like a mix of strawberry, guava and pineapple. It can be grown as a specimen, a container plant, or an evergreen hedge.

Sowing. Sow the seed as soon as the fruit is ripe, at 55 to 61 °F (13 to 16 °C). Seed separated from ripe fruit is the most reliable way to propagate the species.

Cultivars. Named cultivars are propagated from cuttings taken in summer. ‘Coolidge’, ‘Nazemata’ and ‘Pineapple Gem’ are self-pollinating, while ‘Superba’ needs another cultivar planted nearby for good fruit set.

Site. Plant in light, well-drained soil in full sun at a sheltered site. Full sun gives the best flowering and fruiting, and the plant tolerates light shade. It grows in soils from sand to heavy clay.

Watering. Keep soil moisture steady, since it matters for quality fruit. Water deeply and regularly, and add mulch to feed the soil and protect the shallow roots.

Feeding. Fertilizing may be needed for the first few years after planting, and after that it is rarely needed unless a soil test shows a need.

Pruning. The best time to prune and shape the plant is late winter. Flowers form on the current year’s growth, so you can prune at other times too. Pruning is not required, but winter-damaged growth can be removed in late spring.

The plant is generally problem-free, but black scale and fruit flies can occur in some areas. Gardening experts profile describes it as usually pest-free and disease-free. In colder conditions, frost can damage it in the upstate region.

The fruit takes 4 to 7 months to ripen, depending on the climate, and it ripens in late summer. Tree-ripened fruit tastes best and bruises easily, so it is best left on the plant to ripen. The flowers and fruit are both edible, and the fruit can be eaten raw.