56 
Citrus and Tropical Fruit Culture 
A Montezuma tree in Guatemala, producing 3000 fruits per annum averaging 7J/2 pounds each. 
MISCELLANEOUS TROPICAL FRUITS 
FEIJOA SELLOWIANA 
The Feijoa, (pronounced Fay-zho-a, accenting the mid- 
dle syllable) sometimes called the Pineapple Guava, is 
a native of South America and was first i-ntroduced into 
France by Edouard Andre in 1890. From there it was 
brought to California about 1900, and through the efforts 
of Dr. Francheschi, of Santa Barbara, calling attention of 
plant growers to its merits it has attracted considerable 
popularity. 
The plant never attains a height of more than fifteen 
to eighteen feet. The leaves are similar in form and ap- 
pearance to those of the olive, the upper surface being a 
glossy green, and the lower silver gray. This, together 
with its strikingly handsome flowers makes it a very 
attractive plant for the garden. The fruit of (he im- 
proved varieties is from two and a half to four inches 
long and two to two and a half inches in diameter, of a 
dull green color overspread with a whitish bloom. The 
skin is thin, next to which is a light granular flesh sur- 
rounding a jelly like pulp containing twenty to thirty 
minute seeds. 
The flavor is pleasing and suggestive of pineapple and 
strawberry and has an aroma that is delightful and pene- 
trating. The fruit may be eaten fresh as picked from 
the tree or it may be stewed or made into jam or jelly. 
It also makes excellent pies. 
The Feijoa is hardier than most sub-tropical fruits and 
will withstand a temperature of 15 degrees above zero 
with little or no injury. It prefers a dry climate but not 
