Pineapple Guava (Feijoa) the tree that transforms a garden into a private tropicana.
Silver-backed leaves shimmer in the breeze like nature's own mercury glass, while flowers arrive as edible jewels—white petals surrounding bursts of crimson stamens that taste of marshmallow and nectar. Yes, the flowers themselves are meant to be savored, plucked fresh and added to salads or floated in champagne.
Come autumn, jade-green fruits appear like hidden treasures, their interiors revealing opalescent flesh that defies description—imagine pineapple meeting guava in a secret garden where mint grows wild. The flavor is both tropical and somehow alpine, familiar yet utterly unique. Those who know, know. And those who don't are about to discover California's best-kept fruit secret.
This South American beauty thrives in Mediterranean climates with aristocratic ease, asking little while offering much: drought tolerance once established, evergreen architecture, and two separate harvests—first the flowers, then the fruit. For the culinary adventurer or the gardener who appreciates the extraordinary disguised as the understated.
Pineapple Guava (Feijoa) the tree that transforms a garden into a private tropicana.
Silver-backed leaves shimmer in the breeze like nature's own mercury glass, while flowers arrive as edible jewels—white petals surrounding bursts of crimson stamens that taste of marshmallow and nectar. Yes, the flowers themselves are meant to be savored, plucked fresh and added to salads or floated in champagne.
Come autumn, jade-green fruits appear like hidden treasures, their interiors revealing opalescent flesh that defies description—imagine pineapple meeting guava in a secret garden where mint grows wild. The flavor is both tropical and somehow alpine, familiar yet utterly unique. Those who know, know. And those who don't are about to discover California's best-kept fruit secret.
This South American beauty thrives in Mediterranean climates with aristocratic ease, asking little while offering much: drought tolerance once established, evergreen architecture, and two separate harvests—first the flowers, then the fruit. For the culinary adventurer or the gardener who appreciates the extraordinary disguised as the understated.
