The feijoa prefers a cool climate and can tolerate temperatures down to -11°C. It is commonly cultivated in the highlands of Chile, New Zealand, and Australia. It thrives in regions with a cool season and produces better-flavored fruit in cooler regions. It can be grown at various altitudes, including high altitudes, such as in the highlands of Chile.
Another common name: Pineapple guava
The feijoa, also known as pineapple guava, is a bushy evergreen shrub native to South America. It prefers cool regions and deep, moist soil, producing flavorful fruits that are high in pectin and can be enjoyed fresh or used in various recipes. Feijoa is drought-tolerant and serves as a good windbreak species, making it a versatile and valuable plant.
Feijoa sellowiana
Brazil
- The feijoa plant produces flowers that are edible and have a sweet, aromatic flavor. - Feijoa plants require cross-pollination to produce fruit, so it is recommended to plant multiple varieties for better fruit set. - The feijoa fruit has a unique aroma that is often described as a combination of pineapple, guava, and mint. - In addition to being consumed fresh, feijoa fruit can be used to make jams, jellies, desserts, and beverages. - Feijoa plants are attractive to bees and butterflies, making them a good choice for pollinator-friendly gardens. - The leaves of the feijoa plant can be brewed into a tea that is believed to have medicinal properties, including improving digestion and boosting the immune system. - Feijoa plants are generally low-maintenance and can tolerate a range of soil conditions, but they prefer well-draining soil.
It prefers a deep, rich, organic soil which is kept summer moist. It is drought tolerant but does not produce much fruit under drought stress. It prefers a cool season and produces a better flavoured fruit in cooler regions. It can tolerate temperatures down to - 11°C. The plant has a shallow fibrous root system.
Family: MYRTACEAE
Another common name is pineapple guava.
A bushy, evergreen shrub (1 -6 m) which is native to southern Brazil, northern Argentina, western Paraguay and Uruguay. It is cultivated in the highlands of Chile, New Zealand and Australia.
It prefers a deep, rich, organic soil which is kept summer moist. It is drought tolerant but does not produce much fruit under drought stress. It prefers a cool season and produces a better flavoured fruit in cooler regions. It can tolerate temperatures down to - 11°C. The plant has a shallow fibrous root system.
The fruit is variable depending on the tree and the season. It has the flavour suggested by the common name pineapple guava. It is delicious eaten out of hand but is also a valuable addition to fruit salads. The fruit is high in pectin and makes a good jelly.
Nutritional composition of the feijoa per 100 grams of edible portion is: Water - 84%, Fat - 0.2 g, Protein - 0.9 g, Ash - 0.5 g, Calcium - 4 mg, Potassium - 166 mg, Sodium - 5 mg, Magne-sium - 8 mg, Iron - 0.05 mg, Phosphorous - 10 mg, Iodine - 0.165 - 0.39 mg, Ascorbic acid - 28 - 35 mgs and the digestion time is 3 hours.
It is a good windbreak species. Propagation is by seed (plants grow reasonably similar to the parent), cuttings and by graft.