Yeah after rereading your post… you’re doing too much too quickly fam. From my experience, pineapple guava are almost bulletproof and doesn’t get shocked easily from transplanting.
Just water it regularly from here on out but if it still does the browning on the older leaves after a month, you may need to flush the soil.
Personal experience, blood meal and bone meal can burn plants REALLY easily. I stopped using it after i killed a few plants with it and just use the regular fertilzers now. I mostly use worm poo in everything, a lot, cause i like it.
Thanks! I ended up watering the Anatoki with a bucket and a half of plain water to help flush out the extra bone and blood meal and removing the heavily diseased leaves on the side branches to help conserve the plant’s energy to regenerate new ones. I hope the leaves manage to come back readily in the spring, if not going into the winter months; I plan to shelter all seven of my feijoas (5 in ground) with some floating row cover and plastic drop sheets to make sure they survive the cold!
I wouldn’t be so sure it’s mislabeled based on the shape of a single fruit. Seems like it could just be uneven pollination or something. Many of the fruit on my bushes are weird looking and that is my guess for why. E.g., this Oktoberfest:
After tasting a few more of Marta’s feijoas, I’m convinced that we can grow equally good/better ones in the PNW despite our far lower heat levels.
My hypothesis is that sweetness/flavor comes down to variety selection. Right now the best varieties for me are the Albert varieties - they are late, as late as thanksgiving.
The NZ varieties have not impressed me as much despite being much larger and earlier. We’ll see this year.
