Feijoa, Acca - Acca sellowiana


The Feijoa or acca sellowiana is an evergreen shrub native to South America, cultivated in Africa, southern Italy and Australia. It has a rounded and branched habit, with quite slow growth; the bark is smooth, light gray, the new shoots are slightly pubescent. The leaves are light green, thick, shiny and leathery, silvery in color on the lower side, oval in shape, with a short stalk. In late spring it produces large pinkish white flowers, with long coral red stamens; in summer the flowers are followed by fruits, elongated oval, 4-8 cm long, green in color, sometimes suffused with yellow or orange, edible, which mature without problems in the hottest areas of our peninsula.


The feijoa can be placed in full sun, but in this case they need to be shaded in the hottest months of the year; generally they settle in half-shade. The plants of acca sellowiana they can withstand temperatures close to -10 ° C, even lower for short periods; generally they resist without problems to the winds, even brackish.


Water regularly, especially during flowering, letting the soil dry well between one watering and another; these shrubs tolerate drought quite well, although too long water shortages can cause flowers and fruits to fall. From March to October, provide the plant with the universal fertilizer mixed with the irrigation water every 30-40 days.


Place the acca sellowiana in rich, well-drained, slightly acid soil; the plant prefers fairly fresh soils.


The multiplication of the sellowiana is by seed, in spring, although the new plants are not always completely identical to the mother plant; in spring it is also possible to practice cuttings taken from young branches.

Pests and diseases

In general, these thick shrubs are resistant to pests and diseases, but sometimes they can be affected by the cochineal with a grain of pepper.

Feijoa, Acca - Acca sellowiana: How to eat the fruit of feijoa

The fruit of this variety is very juicy and the most practical way to eat it is certainly fresh cut in two halves. We take the fruit, divide it in two after which we eat directly from the fruit with a teaspoon. If you want to keep it in the open refrigerator, after cutting it, it will be passed with a mixture of water, salt and lemon. The feijoa is in fact a fruit that oxidizes very quickly and this special treatment prevents the pulp from turning brown in a few minutes.
Another solution to eat this fruit, especially if we are not used to its taste or if we consider it good but if taken in small doses, it is certainly the fruit salad. In this case we will have to cut the fruit into small pieces and deprive it of the peel or at least of the hardest rind.
A very interesting thing for those who love quirks is that the flowers of these plants are eaten and are also quite good. The taste of the flowers of the plant is in fact fresh and sweet and can be used both to eat fresh and for the preparation of infusions and herbal teas.