Feijoa

Feijoa (pronounced fay-JO-ah, though feh-JOA is also acceptable) is one of the few subtropical fruits that grows reliably in zone 8-9 and occasionally zone 7b with protection. The fruit has a flavor that defies easy comparison - somewhere between pineapple, guava, and fresh mint, with a grainy, tropical flesh and aromatic skin. In New Zealand and South America, where it grows broadly, it’s a staple fall fruit. In the US, it’s largely unknown except in California and the Pacific Northwest, where it sells for $5-10/lb at specialty stores.

A mature feijoa shrub produces 15-30 lb of fruit annually in a climate it finds suitable, requires minimal pest management, tolerates drought once established, and even the petals of the flowers are edible - thick, sweet, and eaten directly off the shrub when they drop.

What it actually is

Acca sellowiana (also classified as Feijoa sellowiana) is an evergreen shrub or small tree in the myrtle family (Myrtaceae), native to subtropical South America (southern Brazil, Uruguay, Argentina, Colombia). It grows 10-15 feet as an unpruned shrub; can be trained to a single-trunk small tree or maintained as a hedge.

The flowers appear in spring and are genuinely ornamental: 1-inch wide, with white petals and a dramatic spray of red stamens. The white petals are sweet and edible - drop them into a fruit salad or just eat them off the plant. They taste of tropical fruit with a faint rose note.

Varieties for home gardens:

Variety	Fruit size	Flavor	Self-fruitful	Notes
Coolidge	Large	Rich, aromatic	Yes	Most widely planted; best single-shrub choice
Mammoth	Very large	Good	No; needs cross-pollinator	Largest fruit; lower yield than Coolidge
Pineapple Gem	Medium	Excellent, complex	No	Very good flavor; needs cross-pollinator
Apollo	Large	Sweet, rich	No	New Zealand selection; high-yielding
Unique	Medium	Good	Yes	Self-fruitful; good backyard choice

‘Coolidge’ and ‘Unique’ are the best options for single-shrub plantings. Cross-pollination with a different variety significantly improves yield in varieties not listed as self-fruitful.

The ROI case

Feijoa reaches significant production in 3-5 years and is a long-lived shrub (20-30+ years).

Year	Yield estimate	Value @$6/lb	Cumulative value	Shrub cost	Cumulative net
1-2	0	$0	$0	-$24.99	-$24.99
3	3 lb	$18	$18	-	-$6.99
4	8 lb	$48	$66	-	$41.01
5	15 lb	$90	$156	-	$131.01
7	20 lb	$120	$366 (est.)	-	$341.01
10	25 lb	$150	$666 (est.)	-	$641.01

Growing requirements

Cold hardiness: feijoa is hardier than most subtropical fruits. Established shrubs survive brief frosts to 15°F (-9°C), and some sources report survival to 10°F with protection. Zone 8-11 outdoors; zone 7b in sheltered sites (south-facing wall, microclimate). The fruit itself is damaged at temperatures below 28°F during harvest season.

Soil: adaptable. Tolerates a range of soil conditions including slightly alkaline (pH 6.0-7.5), clay-loam, and relatively poor soils. Requires adequate drainage. Surprisingly tolerant of salt spray - useful for coastal gardens.

Water: moderate during establishment, drought-tolerant once established. In its native range it grows in regions with distinct dry seasons. In US gardens, irrigation through dry summers improves fruit size and yield; drought-stressed trees produce smaller fruit.

Pollination: varieties differ significantly in self-fruitfulness (see table above). For maximum yield, plant two different compatible varieties. For reliable single-plant production in a small garden, choose ‘Coolidge’ or ‘Unique’.

Pruning: minimal needed for productivity. Feijoa produces fruit on new growth and on older wood. Annual light pruning to maintain shape and air circulation is sufficient. If used as a hedge, it tolerates hard pruning after harvest.

Deer resistance: feijoa is relatively deer-resistant due to its aromatic foliage. Not deer-proof, but less frequently browsed than many fruit shrubs.

What goes wrong

Fruit drop before harvest: feijoa fruit drops when ripe, which is actually the harvest signal. Unlike most fruit that must be picked, feijoa signals ripeness by falling. The question is whether wind or cultural stress is causing premature drop (fruit drops before sweet inside develops) vs. natural drop at ripeness. Taste-test dropped fruit: ripe feijoa is fully aromatic and sweet inside; premature drop produces fruit that is white and starchy inside.

Brown center (internal browning): caused by calcium deficiency or temperature fluctuations during fruit development. Gypsum applied to the root zone helps.

Scale insects on stems and leaves. Dormant oil spray in late winter; insecticidal soap for active infestations.

Failure to produce in borderline-cold zones: zone 7b plantings may flower but lose fruit to late spring frosts, since the fruit develops over a long period. Sheltered south-facing exposures reduce this risk.

Harvest and use

Feijoa tells you when it’s ready - ripe fruit falls from the shrub on its own. Harvest daily during the 3-6 week harvest window (October-December in most US zones), collecting fruit from the ground. Fruit left on the ground spoils quickly; check daily.

Alternatively, gently shake individual fruit on the tree. Ripe fruit detaches with a slight pull or a gentle shake; unripe fruit holds firm.

Storage: feijoa is perishable - 3-5 days at room temperature, 1-2 weeks refrigerated. For large harvests, refrigerate promptly and process quickly.

Eating: slice in half and scoop out the flesh with a spoon. The skin is edible but slightly bitter in most varieties; the interior flesh is the prize. The texture is slightly grainy (similar to pear), aromatic, and sweet-tart.

The flower petals: the thick white petals of feijoa flowers are genuinely edible and good - sweet, tropical-flavored, best eaten fresh off the plant. Don’t spray during bloom if you plan to eat the petals.

Core preparations:

• Eaten fresh by the spoonful: the primary and most satisfying use. A tree in full production provides weeks of daily fruit scooped directly.

• Feijoa jam: cooks similarly to guava. Equal parts fruit pulp and sugar, lemon juice, simmer until thick. The resulting jam has outstanding tropical fruit flavor.

• Feijoa crumble: scoop flesh, toss with a little sugar, top with oat-butter-brown sugar crumble, bake at 375°F for 25-30 minutes. Better than apple crumble by most measures.

• Feijoa chutney: feijoa pulp with ginger, onion, apple cider vinegar, and brown sugar. Excellent with aged cheese and pork.

• Feijoa smoothie: pulp blended with yogurt, honey, and ice. The flavor holds well blended.

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Related reading: Pomegranate - fellow subtropical fruit with Mediterranean-climate preference; Fig - drought-tolerant companion in warm-climate gardens