How are Feijoa about coming out of dormancy? I picked up a Takaka plant a little over a month ago. It was getting cold already (and I need to remove a tree to plant it), so I kept it indoors in a pot. It’s not done…anything since. I haven’t done a scratch test as there’s not a whole lot to scratch, but it only lost two tiny leaves, and the rest seem well attached, so I’m pretty sure its still alive.
The pomegranate I picked up at the same time dropped all its leaves while it was in shipping, and has since sprung back into action with several 6" new branches and regrown all its leaves.
I have been grafting for decades. I just haven’t ever grafted feijoa/pineapple guava. Is there any special instructions for grafting this plant?
Thanks,
John S
PDX OR
They are definitely slow to get going in spring. They are evergreen, though, so they shouldn’t be losing too many leaves or I’d start to get concerned.
As @ramv said, I haven’t done anything special. The brittleness means that making the cuts is tricky. My clefts go deeper than I want. I’ve found that I lose a lot to birds playing games since tbe split means the graft is less secure. I think I’m going to try zipties this season to secure the grafts
For me, I have to stay on top of the mature plants because the plant suckers a lot, and the suckers rob the graft of energy. so a lot of trimming over the season. I don’t remember the same issue happening with baby seedlings .
The very last feijoa on the last day of the year.
This one is a seedling of ‘precocious’. From fruitwood nursery. The bottom 2 are from yesterday (Abba)
I have a new favorite Feijoa- it is the seedling I just tasted. The parent is a variety called Precocious. The fruit tastes more like a pear than a feijoa. Near zero astringency near the skin. The skin is actually sweet. Excellent flavor. 16 brix. Almost no tartness and mild flavor. Beats all NZ and CA varieties I’ve tasted.
Too bad it’s rather late.
I’m going to plant this in ground next year and make many copies.
Interesting, I’ve only seen that once, with my Nikita. It was a small fruit and I assumed it was malformed. Maybe that’s normal for it. I don’t think I’ve seen pictures of cut fruit without the jellied center. I wonder if we’re miscommunicating.
