Pineapple guava - Acca sellowiana - Feijoa sellowiana MAMMOTH

Mammoth is a variety of Pineapple Guava that is sure to add a touch of exotic flair to any garden. This delightful evergreen bush produces delicious fruits with a unique blend of flavors that are reminiscent of pineapple, strawberry, and guava. Resistant to diseases and pests, the Feijoa adapts well to hot and dry conditions, is easy to grow, and requires little maintenance. The Pineapple Guava, belongs to the myrtle family - Myrtaceae, like Eucalyptus. This family of trees and shrubs is widespread in tropical and subtropical regions of Australia, South America and Asia.

Origin: New Zealand selection from an Australian feijoa seedling. Breeder Hayward Wright, Avondale, New Zealand in 1920.
Vigour: slow-growing bushy shrub with a compact and rounded shape. When fully mature, it reaches heights of approximately 2.5 meters and spreads out to about 2 meters. The oblong leaves are olive green on top and woolly silver-gray underneath, measuring up to 6 cm in length.
Rootstock: Feijoa sellowiana seedling
Blossom: partially self-fertile variety, produces heavier fruiting when cross-pollinated. Requires the presence of other Feijoa varieties nearby to increasing the number of fruits. For example, the Apollo, Coolidge, Gemini or Triumph are suitable for cross-pollination. It blooms gradually from May to July. The decorative flowers are cup-shaped, white/pinkish-red, 4 cm in diameter, with long, red stamens. The petals have a sweet and slightly sugary taste with a hint of cinnamon and can be eaten. They can be added to salads or used as a garnish for dishes.
Fruits: large, with an ovoid shape, 5 to 7 cm long, weighing 50 to 70 g. The skin is smooth, thick, firm, and somewhat granulated, with a dark green colour that becomes light green when ripe. Feijoa fruits are low in calories, rich in minerals, and particularly high in vitamin C. These fruits can be eaten raw or cooked, making them versatile for use in a variety of dishes. In cooking, they can be added to salads with other fruits, used to make sorbets, smoothies, or chutneys. Cooked feijoas are perfect for making jams, compotes, jellies, or pies. They can even be paired with fish or seafood for a unique and flavorful dish.
Flesh: creamy white, firm, juicy with distinctive fragrance that resembles a fine perfume. It contains 20 to 40 small brown seeds.
Flavor: sweet, delicious, reminiscent of pineapple, strawberry, and guava
Harvest season: the fruits ripen from mid-October to November. Since they are quite soft, it is best to hand-pick them before they fall from the tree. They can be consumed immediately after harvesting. Their shelf life is relatively short, about 10 days in the refrigerator or 3 to 4 days at room temperature. This bush, suited for mild climates, may struggle to flower and produce fruit in very cold climates.
Yield: 2-4.5 kg per shrub, depending on growing conditions
Disease resistance: not bothered by pests or diseases
Frost resistance: despite its subtropical origins, the bush itself is relatively hardy, tolerating temperatures down to -15°C and regrowing from the stump after complete freezing
Planting and care: these evergreen shrubs are hardy outside in milder locations. In colder regions, feijoa can be successfully grown in containers to enhance terraces, balconies, or patios, or in greenhouse or conservatory. Feijoa need a sunny sheltered location and full wind protection. They need a rich, fertile and well drained soil. Under glass they can readily be grown in a loam based potting compost in full light and with plenty of water and regular liquid feeding in the growing season. Dry them down in winter but they should be kept damp.