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Pomona College Journal of Economic Botany 



fully mature they will ripen sufficiently to be eatable, but lack much of the 

 delicate flavor which characterizes a perfect fruit. 



There is usually considerable variation in size among the fruits, those which 

 are the result of the latest blossoms never reaching tlieir full development. 



The Fruit and Its Uses 



Very few people in California have as yet had an opportunity to taste the 

 Feijoa. Those who have become thoroughly familiar with it, wliile invariably 

 holding it in the highest esteem, are aware that there is a vast difference in 

 quality among the fruits from different seedlings. And to be fully appreciated, 

 the fruit must be eaten at just the proper moment. If allowed to become a trifle 

 overripe, or if eaten a little before it is fully ripe, it lacks much of the delicate 

 and aromatic flavor of a perfect Feijoa. Commenting on this point, Vi viand- 

 Morel says (Lyon-Horticole, XXXII, 1, p. 16): "Everyone knows that the 

 finest pears are only turnips if eaten a trifle too soon or a trifle too late." And 

 also, it has been found that the fruits produced by young bushes, as well as 

 being inferior in size to those produced by a mature plant, are greatly inferior 

 in flavor. 



It is well to consider what some authorities have said of the flavor and value 

 of the Feijoa. Dr. Andre, writing in the Revue Horticole in 1899, said: "I 

 must slightly modify for the better what I said before (referring to his article 

 of the previous year). The pulp is abundant, clear, of the consistency of a 

 'Butter Pear,' of a creamy white, and the savor approaches very much that of 

 the strawberry, according to everyone who has tasted it. There are some seeds, 

 but rare. The fruits, almost all falling slightly before maturity because of a 

 damaging wind, were good. Their aroma was so intense that it filled the whole 

 room in which they were placed, and the basket which held them is perfumed 

 to this very hour." 



Viviand-Morel says: "I find those that I have eaten pared, with sugar, 

 delicious. I compare them in a certain measure to our large garden strawberries. 

 The odor is very agreeable." 



H. Dauthcnay, writing in the Revue Horticole, says: "The flavor is slightly 

 acid and very agreeable, rather vinous, and the odor something like that of the 

 banana and also the strawberry. It is certainly a good exotic fruit to add to 

 tables richly served." 



These opinions of French authorities are quoted to verify the belief of all 

 Californians who are intimately familiar with the Feijoa, that it is a fruit of 

 rare merit. A few people have become prejudiced against it because of having 

 sampled inferior specimens, but those who have been privileged to taste a perfect 

 specimen, of wliich many have been grown in this state, liave nothing but com- 

 mendation for the Feijoa and confidence in its future. 



The fruit can be used in many ways. Although it lias been too scarce as 

 yet to permit of much culinary experiment, delicious jams and jellies have been 

 prepared, and when crystallized it is excellent. The Frencli confectioners arc 

 experimenting with it for the preparation of bonbons. The general use of the 



