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Continued from Page 26<br />
garden-related meeting, as well as<br />
to a monthly garden share.<br />
Their flavor is pleasant and<br />
mildly tropical. The peak of ripeness<br />
lasts only a day or so, while<br />
the pale-yellow pulp is slightly<br />
translucent. once they start turning<br />
brown, they’re overripe. still<br />
tasty when they’re not quite translucent,<br />
the fruits need to be eaten<br />
or processed within a few days<br />
after harvesting. Their perishability<br />
may explain why they’re rarely<br />
seen in stores. A commercial feijoa<br />
industry is developing in new<br />
zealand and Australia, however,<br />
supported by research into determining<br />
ripeness and prolonging<br />
freshness.<br />
The plant itself is a shrub or<br />
small tree native to south America<br />
that can reach 18-25 feet high<br />
and wide. it’s a popular landscape plant because it can<br />
be shaped or trained as needed and has attractive oval<br />
leaves, green with silvery white undersides. Though it’s<br />
drought tolerant, more watering produces a better crop.<br />
Before i learned to love the fruit, i’d been eating the<br />
delicious white flower petals for years. As long as you eat<br />
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Page 28 | Home & Garden | August 29, 2012<br />
FeijOas<br />
TAnyA KuCAK/sPeCiAL To THe <strong>Town</strong> CRieR<br />
The sweet, succulent, pink-tinged white petals of the feijoa are a treat in late spring.<br />
Carefully pick one petal at a time so that the fruit can continue to develop.<br />
only the petals, without damaging the ovary, that flower<br />
can still turn into a fruit.<br />
if you want to plant this shrub for the fruit, research<br />
the variety of cultivars available and consider planting<br />
more than one for better pollination.<br />
Tanya Kucak gardens organically. Email her at tanyagarden@gmail.com.<br />
a<br />
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