294 MANUAL OF TROPICAL AND SUBTROPICAL FRUITS 



ance to those of the olive, but usually larger. The upper 

 surface is glossy green, the lower silver-gray. The flowers are 

 1J inches broad and strikingly handsome. They are peculiar 

 in that the fleshy petals are good to eat. The four petals are 

 cupped, white outside and purplish within; and the long stiff 

 stamens form a conspicuous crimson tuft in the center. The 

 fruit is round, oval, or oblong in shape, 1 to 3 inches long, dull 

 green in color, overspread with a thick whitish bloom, and 

 sometimes blushed dull red on one side. The thin skin in- 

 closes a layer of granular flesh, whitish and about ^ inch thick, 

 which surrounds a quantity of translucent, jelly-like pulp in 

 which twenty to thirty minute seeds are embedded. The 

 flavor is suggestive of pineapple and strawberry, and when 

 properly ripened the fruit has a penetrating and delightful 

 aroma. 



In its native country the feijoa is scarcely known as a culti- 

 vated plant. It is a wild species, called guayabo del pais. In 

 southern France it is found in a number of gardens, but it is not 

 yet commercially cultivated there, although the desirability of 

 extending its culture has been pointed out by several promi- 

 nent horticulturists. It has been found to succeed in Algeria 

 and L. Trabut recommends it as a promising new fruit for that 

 country. Although introduced into Cuba, southern Florida, 

 and several other tropical regions, it has not been successful 

 in any of them. It has become evident that the plant is sub- 

 tropical in its requirements, and that it cannot be expected to 

 produce good fruit in moist tropical regions. In the dry climate 

 of California it is eminently successful. Numerous small com- 

 mercial plantings have been made in various parts of the state, 

 and the fruit has begun to appear regularly in the markets. 



The feijoa may be eaten as a fresh fruit, or it may be stewed, 

 or made into jam or jelly. Different opinions have been ex- 

 pressed regarding its value as a fresh fruit; those who have 

 eaten perfectly ripened specimens of a good variety have in- 



