Vol. X7TI. No. 414. 



THE AGRICULTUKAL NEWS. 



77 



THE PINE-APPLE GUAVA. 



The true guava.s (Psidium) are widely known and 

 enjoyed throughout tropical ami subtropical regions, both 

 as fresh fruit and in the form of jam, jellies, marmalade, etc 

 Closely related to them, however, is a little-known .species, 

 the pineapple guava {Feijua Selloiriana) — correctly pro- 

 nounced fay-zho-a. 



This species is native to subtropical South America, 

 particularly Western Paraguay, Southern Brazil, Uruguay, 

 and parts of Argentina. In these countries it is common in 

 the forests. Although not cultivated by the natives, the 

 fruit is highly prized by them. The designation pine-apple 

 guava refers to the flavour of the fruit, which strongly 

 resembles that of the pine-apple. It is called Brazilian 

 guava or fig guava. The genus is closely allied to Psidium, 

 but distinguished from it by albuminous seeds and stamens 

 suberect in the bud. The only general account in American 

 literature of this species is that of F. W. Popenoe, in the 

 Pomona Colleije Journal of Economic Botany, 2 (1912), 

 No- 1, pp. 217-42, but this journal had a limited circu'ation 

 and has been defunct for several yeirs. The fruit was 

 unknown in the Hawaiian Islands previous to 1908, and the 

 following account, taken from the Haioaiinn Forester and 

 Agricultv.rUt for December 1917, is the first to emphasize 

 its possibilities in this territory of the United States. 



The pine-apple guava was introduced into Southern 

 Europe in 1890, and is grown in Southern France and 

 Italy. From Italy it was introduced into the United States 

 in 1900. It has been widely planted in California; in 1908 

 the Hawaiian Agricultural Experiment Station received 

 plants from Southern California, and these have grown 

 satisfactorily- The tree itself is well adapted for use as an 

 ornamental and as a hedge plant; the fruit is of unusual horti- 

 cultural promise. There are now in the market several 

 named varieties, of which Andre, Hehre, and Besson are the 

 best known. 



The shrub attains a height of 10 to 1-5 feet. Very 

 old plants may have a total spread of IS feet or more, the 

 trunks S to 10 in:hes thick at the base. The branches 

 are rounded and swollen at the nodes. The bark is 

 light gray, the entire plant, with the exception of the 

 upper surfaces uf the leaves and the oorullas, is 

 covered with white tomentum, the leaves are oppnsite, 

 short petioled, thick and coriaceous. They resemble those 

 of the olive, but are much larger. The upper surface 

 is dark glossy green; the lower surface is silver gray, 

 canescent, and finely pubescent. The striking contrast in 

 the two surfaces constitute one of the ornamental features of 

 the plant. The margins are slightly recurved. The veins 

 are inconspicuous on the upper surface of the blade; below 

 they are fine, prominent, and in arcuate reticulations, 

 re-uniting before reaching the margin of the leaf. 



The tiower buds are globular, puberulent, and con- 

 stricted above the ovary. The .ilowers are showy (1 to 1'5 

 inches in diameter) red, white and purple, bisexual, and solitary 

 or in clusters. They appear in late spring. The pedicles are 

 one flowered at the -^nds of the branches or beco.ming lateral. 



They are at first straight, then recurved, '50 to w-J inch 

 long, whitish and velvety. The cale.K tube is turbinate. 

 The sepals are 4, unequal, obtusely elliptical, recurved; 

 pubescent, and ciliated. The petals are 4, spreading, thick 

 and Heshy, ovate or obovate, entire or emarginate, obtuse, 

 glabrous and ciliated. They are cupped, white on the out- 

 side, and purplish crimson within. After anthesis they 

 become recurved; they have a sweet flavour. 



The stamens are numerous, perigynous, erect in a large 

 cluster of many series, about 1 inch long. The filaments are 

 showy, filiform, deep purple or crimson red. The anthers 

 are globular and yellow. The style is longer than the 

 stamens, filiform, and with a capitate stigma. The ovary is 

 4-celled, oblong, turbinate. The flower as a whole is very 

 attractive, with plentiful nectar, pollen and aroma; a bush 

 in full blossom is handsome to a marked degree. 



It has been demonstrated that the flowers of the pine- 

 apple guava are largely self-sterile, and although isolated 

 plants are not infrequently productive, it is good horticul- 

 tural })ractice to plant two or more bushes together so as to 

 permit cross-pollination. 



The fruit is a berry, oblong or oval, 2 inches long and 15 

 inches in diameter (there is considerable variation in size), 

 with 4 many-seeded locules. When mature it is characterized 

 by a delicious penetrating odour. The surface is at first 

 tomentose, then smooth. The fruit is crowned by the thick 

 disc and cupped sepals of the persistent calex. The skin is 

 much indented, slightly and unequally furrowed, but upon 

 maturity becomes smooth. In colour it is dull green, some- 

 times flushed with crimson on one side. The green colour is 

 retained at maturity. The flesh comprises a firm, whitish, 

 granular layer, which surrounds the central pulp. The pulp 

 is thick, creamy yellow or translucent, and melting. It 

 possesses a delicious flavour, strongly resembling that of the 

 fully natured pineapple, with a rich heavy bland perfume. 

 In the pulp are twenty to thirty very small oblong seeds, so 

 small as to be unnoticed in eating the fruit, and contrasting 

 with the seedy interior of the common guava. 



The fruit should not be picked until it is fully manure. 

 It ripens in autumn and early winter, and falls to the 

 ground upon maturity. The ripe fruit should be laid in 

 a cool place until ready for eating. Little care is required 

 in packing; the fruit is an excellent shipper if it is kept cool. 

 It quickly spoils in a hot, tumid atmosphere, but can be kept 

 for a month or more if suitable conditions are maintained. 

 It is not only delicious when eaten out of hand, but can also 

 be cooked, crystallized, and made into jams or jellies. 



A notable feature of the pine-apple guava is that it grows 

 better under subtropical conditions than in strictly tropical 

 regions. The best climate for it seems to be one free from 

 excessive moisture and cool for at least a portion of the }ear. 

 The plant is notably drought-resistant, and contrasts strongly 

 in this respect with many other tropical fruits. It requires 

 very little pruning or other attention, and is said to be hardier 

 than most of the fruits found in the Hawaiian Islands, such 

 as the mango, and the avocado pear. 



Propagation is usually by seed, which comes fairly true. 

 The seedlings comt into bearing in three to five years. 

 L'uttings of the young wood are successfully rooted under 

 glass; the layers root in about six months. 



The pine apple guava ofl'ers very attractive possibilities 

 to all who are interested in tropical anil subtropical hortictil- 

 ture. A note referring to the introduction of this plant into 

 England, and also into the Botanic Gardens, Dominica, ia 

 1912, appeared in the Aer:cu!iurai Neivs, Vol. XVI, p. 411. 



