I got another waingaro since i realized i only had 1 after reading your posts lol.
Another variegated one, another anatoki as well because I only had one, another Unique because i also, only have 1 and i like how it nonstop blooms for 3 months for me while everyone else only blooms for about a month.
Got 2 for a friend, Waingaro and Kaiteri
Apparently i can’t count. I got more than 5.
I have 36 trees total.
Planning on grabbing 2 kakapo and 2 earlihart later as well.
If no one’s noticed yet… I’m starting a small feijoa and fig farm up here I’m in talks with someone to possibly lease out some land for it. I just introduced another person to feijoa and they said they may be interested as well in leasing more land as well in the future.
Marvel deli and grocery stores in the PNW have small feijoa. Most of the ones I’ve tried are straight sweet with no sourness except the skin. Some, the skin was just bland with no sourness as well
…“still seemed quite hard”…
Need to be more precise. A feijoa that gives at all (a couple of millimeters), when firmly squeezed, will continue to ripen at room temperature. If it is literally wood-hard, then maybe not. The bag+banana method is as good as any. I would be surprised if a feijoa that large would not give at all when squeezed.
Use my “pencil eraser” squeeze test to determine when it is ripe enough to cut open.
I have never had a fejoa change color once off the bush. Some individual fruits are a paler green by nature.
A Nobel Prize in Fruit will go to the person(s) who develop a ripens-to-not-green feijoa. I’ve stared down my large bush for 30+ years and still miss many fruits. Even the squirrels have to get up close to find them.
They’re okay, not as good but i think it’s because they’re older. I had a few that were going bad. 2 were really good as well. I bought about 3lbs worth yesterday.
The one in Tacoma has a ton better parking and safer to get in and out of btw.
The auburn one is kind of dangerous to get out of because something blocks the view from the cars when you try to exit. Forgot what it was but just remembered that it was scary.
Sorry, but I don’t have a scale to check the weight @cdamarjian. Thanks for the compliment though.
Thanks for the feedback. I double-checked the firmness. The larger feijoa definitely has give when squeezed. The smaller one has minimal give, but isn’t rock hard. So, at least they have a shot at ripening, which would be awesome as I’d really like to taste them for the first time.
Comparison of abbadabba and Waingaro - my top varieties of the season. Side by side Abbadabba is still my top choice. Thin skin that is still delicious. And more flavor.
But Waingaro is still in a pot and a young tree. I expect it to keep getting better.
One of my half dozen seed grown feijoa plants flowered well for the first time this year. None of my other feijoas flowered, so I did a bunch of hand pollinating between its own flowers to find out if it would be self compatible or not. At first it looked like it was setting fruits, but eventually they all aborted. At least that’s what I thought until today when I saw a full size, yellow and slightly wrinkly feijoa fruit laying on the ground below. When cut open it was completely seedless, but the flesh was juicy, aromatic and tart.
I’ve spent a few minutes scrolling through feijoa pictures on google using the search term “yellow feijoa” and I’m realizing that it’s pretty unusual for a feijoa to ripen this yellow. I knew they typically stay green when ripe, or sometimes turn yellowish green, but this one is about as yellow as a lemon cucumber. It might just be a byproduct of whatever hormonal confusion allowed it to ripen without seeds, but if it keeps making yellow fruit in the future that would actually be pretty cool. I had already thought this specific bush was unique from the other five seedlings I’m growing because its leaves tend to be less silvery than the others and its growth habit has always been more uniformly rounded and bushy vs. the others mor upright and less bushy habits…
We’ve been really enjoying the fruit from this tree the last couple of weeks. I’ve been collecting ripe fruit every few days. I was a bit off on the weight. They typically are 50-60 g.
We’ve been eating the skin and all. My preschool daughter calls them her favorite fruit.
I don’t have a refractor meter so I don’t know what the brix is but it’s very pleasant.
Awesome to hear so many people now successfully growing feijoa here.
I’m genuinely surprised and happy to hear of Johann’s success in particular. Feijoa clearly can do well in cooler summer climates than originally believed.
Fingers crossed it’ll fruit again next year and that I’ll actually have another seedling blooming for cross pollination. I did a bit of reading and it seems that it’s not too uncommon for people to find hollow, seedless feijoa when fruits form without proper pollination, but those occurrences don’t seem to affect the exterior fruit color. That gives me hope that the yellow tone isn’t just a side affect of non-pollination, but actually a stable trait. I am excited to see what it’ll taste like when properly pollinated with the sweet jelly center!
It will also be interesting to see if the pollinated fruit next year is any larger than this year’s unpollinated one. I had a seedling feijoa that produced unpollinated fruit last year and the year before, but those fruits were much smaller than this year’s pollinated ones on the same tree. Your unpollinated fruit is much larger than any of my unpollinated ones.
That’s a good point. I was happy with its size, but bigger certainly would be awesome! Do you have a sense of what the average difference in size was between unpollinated and pollinated from the same bush?
I’m in talks with someone to possibly lease out some land for it. I just introduced another person to feijoa and they said they may be interested as well in leasing more land as well in the future.
