It’s the start of the Feijoa season.
Much as I miss my Grapefruit tree, I miss my Feijoa tree too. Gone were the days when there were so many fruits to pick that I would have a whole larder full of jams and chutneys made from these fruits from my very own garden. For the last four seasons (years), bags of these fruits would be offered free, placed down my drive next to my letter box for motorists or neighbors to stop and pick up .
It’s been a year now since I have down-sized and moved to my new home, yet to have any mature fruit trees. I have however, a few chili plants and have chilies that will last me for months and months.
I have never ever seen or tasted a feijoa until I moved to New Zealand.
Below is an introduction of this interesting fruit.
– Extracted from http://en.wikipedia.org/wiki/Acca_sellowiana
It is a warm-temperate to subtropical plant that also will grow in the tropics, but requires at least 50 hours of winter chilling to fruit, and is frost-tolerant. When grown from seed, feijoas are noted for extremely slow growth during their first year or two, and young plants, though cold tolerant, can be very sensitive to high wind.
In the Northern Hemisphere, this species has been cultivated as far north as western Scotland, but under such conditions it does not fruit every year, as winter temperatures below approximately −9 °C (16 °F) kill the flower buds. Summer temperatures above 90 °F (32 °C) may also have an adverse effect upon fruit set. Feijoas are somewhat tolerant of drought and salt in soils, though fruit production can be adversely affected. Tolerant to partial shade, regular watering is essential while fruit is maturing.
Quantities of the fruit are grown in New Zealand, where it is a popular garden tree and the fruit commonly is available in season; the season runs from March to June. Feijoas are occasionally to be found as landscape plants in the far SouthernUnited States, in regions from Texas to Florida, and southern California, though fruit set can be unreliable in those locations. They are also grown in parts of northern California for their fruit. Fruits are an extremely rare sight away from cultivation areas, and when they can be found, they are often very, very expensive due to scarcity and demand even in places where the fruit isn’t well-known.
Consumption and uses
The flower petals are edible, with a flavor that is slightly sweet with hints of cinnamon. The most common use is as an addition to salads. They regularly are consumed by birds.
Feijoa is also cultivated in Azerbaijan. Besides its consumption in natural form, feijoa jam and compote is prepared and produced both in home and on industrial scales.