368 



plant two or more bushes together so as to permit cross-polHna- 

 tion. For a detailed statement of these investigations see K. A. 

 Ryerson, in University of CaHfornia Journal of Agriculture 2 

 (1914) No. 2, pp. 51-53. 



The fruit is a berry, oblong or oval, 2 inches long and 1.5 

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

 4 many-seeded locules. When mature it is characterized by ;i 

 delicious penetrating odor. The surface is at first tomentose, 

 then smooth. The fruit is crowned by the thick disk and cupped 

 sepals of the persistent calyx. The skin is much indented, slight- 

 ly and unequally furrowed, but upon maturity becomes smooth. 

 In color it is dull green, sometimes flushed with crimson on one 

 side. The green color is retained at maturity. The flesh com- 

 prises a firm, whitish, granular layer which surrounds the cen- 

 tral pulp. This pulp is thick, creamy yellow or translucent, and 

 melting. It possesses a delicious flavor, strongly resembling that 

 of the fully matured pineapple, with a rich heavy bland perfume. 

 In the pulp are 20-30 very small oblong seeds, so small as to be 

 unnoticed in eating the fruit, and contrasting with the seedy 

 interior of the common guaA^a. 



The fruit should not be picked until it is fully mature. 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, 

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

 able conditions are maintained. The fruit is not only delicioris 

 when eaten out of hand, but also can be cooked, crystallized, and 

 made into jams or jellies. 



A notable feature of the Pineapple Guava is that it grows bet- 

 ter under subtropic conditions than in strictly tropical region^:. 

 It is hardier than most of the fruits found in the Hawaiian Is- 

 lands, such as the mango, avocado, papaia, etc. The best climate 

 for the Pineapple Guava seems to be one free from excessive 

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

 the Pineapple Guava 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 lowlands. 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, al- 

 though 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 oilers very attractive possibilities to all 

 who are interested in tropical and subtropical horticulture. Thert 

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

 unduphcated place in the horticulture of the Hawaiian Islands, 

 southern California and tropical Florida. 



