|
I love feijoas and have always considered them unique to NZ
|
When I was growing up, every second house had a feijoa tree in its back garden except ours and I could never get enough of the delicious fruit. Now we have trees of our own and I cannot give enough away to keep up with our bountiful crop.
Contrary to my childhood belief, feijoas are native to South America – Southern Brazil, Northern Argentina, Western Paraguay and Uruguay where they are common in the mountains. Although feijoas are quite different to guava, they are sometimes referred to as "Pineapple Guava", because their flavour.
|
|
|
Feijoas are attractive evergreen trees that thrive in subtropical regions, enjoying cool winters and moderate summers. Watch for late frost in spring when the trees are in bloom as this will damage flowers and ultimately fruiting. Provided soils are well-drained, feijoas grow in a wide range of soils. Plant trees in full sun because while they do tolerate shade, flowering and fruiting will not be as prolific. Once established, feijoa trees are drought-tolerant. For quality fruit, water deeply on a regular basis, especially during flowering and fruiting.
Feijoa trees have a shallow root system, so avoid cultivating around the roots. Trees are gross-feeders, but relatively slow growing and so only require a light application of general garden fertiliser or citrus fertiliser in early spring and again in late summer. Mulch around trees with compost, peat or any well-rotted organic material in autumn to help retain soil moisture. Pruning is not essential but will encourage new growth and as fruit forms on the current season’s growth, it will keep the tree productive. (Although heavy pruning will reduce flowering and fruiting.) When grown as a hedge, Feijoa trees respond to trimming.
|
Flowers appear in November/December and have attractive pohutukawa-like red stamens that are the favourite food of thrushes and blackbirds. The flower petals are sweet and edible. As birds eat the petals they pollinate the flowers. Bees may also be pollinators. Unless the tree is self fertile, two or more trees should be planted together for cross-pollination. Poor fruiting is usually the result of inadequate pollination.
Fruit mature in late autumn/early winter and should be allowed to drop to the ground rather than picked from the tree. When selecting your feijoa trees, choose grafted varieties rather than cutting grown varieties. The fruit of grafted feijoas is more uniform and trees are higher yielding.
|
|
 |
Popular feijoa varieties for the home gardener
Gemini
Vigorous, heavy cropper, small to medium sized egg-shaped fruit, smooth thin skin, ripens early April. Cross-pollinator required.
Apollo
Vigorous, heavy cropper, medium to large oval fruit, smooth thin skin, ripens mid season in May. Self-fertile, good pollinator for "Gemini".
Mammoth
Bred in New Zealand. Vigorous, large round to oval fruit, thick wrinkled skin, good flavour, ripens late April early May. Self-fertile but bears larger fruit if cross-pollinated with "Triumph".
Triumph
Bred in New Zealand. Short, oval, plumpish medium to large fruit, firm skin, excellent flavour, ripens May. Heavy bearer if cross-pollinated. Good pollinator for "Mammoth".
Franks feijoa jelly
If you are lucky enough to have a feijoa tree or two, please try this feijoa jelly recipe. It is really easy, can be made in small quantities and is simply delicious with freshly baked scones.
 |
Sort out and discard all the scraggy and small feijoas. Discard any that are very ripe – a few hard green ones help it set.
|
|
|
Rinse loose dirt off fruit collected from the ground. Cut off heads and tails, and slice fruit in half length-wise.
|
|
|
Place fruit in saucepan, skin and all, with not too much water – just enough to get the fruit steaming.
|
|
|
Bring to the boil and simmer until soft – about 5 minutes (they turn an ugly green colour).
|
|
|
Strain through a jelly bag or very fine linen overnight. Do not squeeze the bag. The juice can look really yucky – do not worry.
|
|
|
Add one cup of sugar to every cup of juice collected. Bring sugar and juice to the boil. Boil vigorously for approximately 10 minutes, stirring occasionally. Add a knob of butter to reduce froth. If the jelly does not set, keep boiling until it does.
|
|
|
Test for setting (drop a few drops of jelly on to a saucer which you have cooled in the freezer).
|
|
|
Pour into pre-heated jars. Allow to cool and seal.
|
|
|
Make scones, top with Frank’s Feijoa Jelly and smile. Yum. |
|
|
|
.jpg)
