Feijoa has medium-sized, oval leaves, gray-green, glossy above and densely pubescent, silvery below. Beautiful white-pink flowers with numerous red stamens. A single bush yields 2-3 kg when grown indoors. Indoors, select varieties that do not require additional pollination. Feijoa blooms at temperatures between 20-24°C (68-74°F) in late June, and flowering lasts for over a month.
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| Feijoa |
In 2019, this species was separated into a separate monotypic genus, Feijoa (Feijoa O. Berg), from the genus Acca, to which the plant previously belonged and was known as Acca sellovai (Acca Feijoa). This valuable fruit crop is cultivated in many tropical and subtropical regions of the world.
Feijoa prefers humus-rich soil and does not tolerate excess lime. Young plants require moisture. Water moderately in winter and generously in summer. During summer, plants should be misted and protected from direct sunlight. Feed regularly (every 10-14 days) with a solution of complex mineral fertilizer at a concentration of 0.1-0.2% (in the first half of summer, with equal amounts of nitrogen, potassium, and phosphorus). Fertilizing is stopped from October to December.
Feijoa grows as a bush. Fruits are formed on the current year's shoots and ripen in November. Fruiting begins in 2-3 years.
A valuable ornamental and medicinal fruit plant. It has significant phytoncidal properties. It produces delicious sweet and sour fruits, reminiscent of pineapple in taste. Feijoa fruits are rich in iodine. Eating them can help prevent thyroid disorders.
Feijoa fruits are used in cooking, making compotes, lemonades, purees, and salads. After peeling, they are ground and mixed with honey or sugar (without further preservation, ready to eat immediately, one of the easiest cooking methods). They are also used as a filling in baked goods and eaten raw.
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