Description
The fruit, which is green and about the size and form of an egg, reaches maturity in the autumn. It tastes sweet and fragrant. Juicy flesh is present. The fruit can be plucked from the tree before it drops to avoid bruising. Feijoa fruit have a unique aroma.
Varieties
Acacia sellowiana ‘Apollo’: Self-fertile and able to cross-pollinate with other cultivars. It produces season-ending, medium-sized fruit that ripens.
Acacia sellowiana ‘Coolidge’: This cultivar thrives in cooler climates and is known for its huge, early fruits.
The variety Acacia sellowiana ‘Nikita’ is one of the earliest to bear fruit. Its modest, compact growth habit makes it ideal for containers or restricted areas.
Uses
Fruits can be eaten fresh, turned into jam and jelly, crystallized, and more.
Nutrition
Potassium, dietary fiber, and vitamin C are all abundant in feijoa. 205 g of 1-inch feijoa chunks make up one cup.
125 calories
31 g of carbohydrates
13 g of fiber
35 mg of calcium
18 mg of magnesium
353 mg of potassium
67 mg of vitamin C
47 µg of folate
Cultivation
Feijoa thrives in soils with a 5.5 to 7.0 pH and good drainage. It may thrive without additional irrigation, although extended dry spells may cause fruit and leaf drop. Fruit in Florida typically matures during the rainy season, 20 to 26 weeks after flowering.
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