THE AMERICAN BOTANIST 125 



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, humid atmosphere, but can be kept for a month or more if 

 suitable conditions are maintained. The fruit is not only de- 

 licious when eaten out of hand, but also can be cooked, crystal- 

 lized, and made into- jams or jellies. 



A notable feature of the pineapple guava is that it grows 

 better under sub-tropic conditions than in strictly tropical 

 regions. It is hardier than most of the fruits found in the 

 Hawaiian Islands, such as the mango, avocado, papaia, etc. 

 The best climate for it seems to be one free from excessive 

 moisture and cool for at least a portion of the year. In France 

 it has passed uninjured through temperatures of 12° F. It 

 would probably thrive in the upland regions of Maui and 

 Hawaii, as well as on cool parts of the Kauai and Oahu low- 

 lands. 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. 



Propagation is usually by seed, which comes fairly true. 

 The seedlings come into bearing in 3-5 years. Cuttings of the 

 young wood are successfully rooted under glass, with bottom 

 heat, although they root very slowly. Layering is used in 

 France and other parts of southern Europe to propagate choice 

 varieties. The layers root in about six months. 



The pineapple guava offers very attractive possibilities to 

 all who are interested in tropical and sub-tropical horticulture. 

 There is no question but that in time it will make for itself a 

 large and unduplicated place in the horticulture of the 

 Hawaiian Islands, southern California, and tropical Florida. 



