Feijoa sellowiana Triumph - Brazilian Guava

Acca sellowiana Triumph is a bush native to mild climates, with particularly decorative evergreen foliage. It is appreciated for its spring flowering, which consists of partially edible flowers with exceptional designs, and its autumn production of fruits with exotic flavours. This variety, Triumph, produces large fruits, measuring 6 to 7 centimetres (2 to 3 inches) in length and weighing 50 to 70 grams. The fruits are ovoid, ribbed, and often wrinkled. The skin is thick, firm, and lumpy, with a dark green colour that becomes light green when ripe. The creamy-white flesh is firm, juicy, and sweet, with flavours of pineapple, strawberry, and guava. It contains 20 to 40 small brown seeds. Although it can be grown in multiple regions of France, this bush, which prefers mild climates, may have difficulty flowering and producing fruits in very cold climates. Feijoa requires cross-pollination to produce fruits. It is necessary to plant it alongside other Feijoa varieties for optimal flower fertilization. Plant in autumn or spring and harvest in October and November. The Feijoa is resistant to diseases and pests, adapts well to hot and dry conditions, and requires minimal maintenance.

The Brazilian Guava, also known as Montevideo Guava, Pineapple Guava, or False Guava, in Latin Acca or Feijoa sellowiana, belongs to the Myrtaceae family, like Eucalyptus, Callistemon, Myrtus, etc. It is a family of trees and bushes found in tropical and subtropical regions of Australia, South America, and Asia. The Feijoa is native to South America (Uruguay, Brazil, Argentina, Paraguay), and the name "Feijoa" was given in 1859 by Otto Karl Berg (1815-1866), a German botanist, in honor of the Portuguese botanist João Da Silva Feijó (1760-1824), who was born in Brazil. It was introduced to France by Edouard André in the 1890s.

The Triumph variety originated in New Zealand, along with the Mammouth and Coolidge varieties. It forms a compact and rounded bush that can reach a height of approximately 3 metres (10 feet) and a diameter of 2 metres (7 feet) at full maturity (around 7 to 10 years old). Its growth is slow in the first few years, allowing it to establish well. Feijoa is recognisable by its numerous branches and brown bark that peels as it ages. Its evergreen foliage consists of coriaceous, elliptical, opposite leaves, measuring 3 to 6 cm (1 to 2in) in length and 2 to 4 cm (1 to 2in) in width. The leaves have prominent veins and are olive green on the upper side and velvety gray on the underside. Despite its origins, the bush itself is relatively hardy, withstanding temperatures as low as -15°C (5°F) and regrowing from the stump after complete freezing. In mild climates, it flowers on young shoots in May-June. The solitary flowers have a diameter of 3 to 5 cm (1 to 2in) and open into a wide corolla with 4 waxy petals. The inner side of the petals is white, while the outer side is pinkish-red. At the centre of the flower, numerous bright red stamens gather, with yellow tips (anthers) carrying the pollen. The petals, with a sweet and slightly sugary taste and a hint of cinnamon, are edible and can be added to salads or used as a garnish. The flowering is remarkably decorative and late, withstanding spring frosts. The Triumph variety is self-sterile or self-incompatible, meaning the flowers cannot fertilize themselves. That's why the presence of other Feijoa varieties, blooming at the same time, is necessary. For example, the Apollo, Coolidge, Gemini, Mammouth, or Feijoa sellowiana type varieties are suitable for cross-pollination and increasing fruit production.

In October-November, the fruits reach ripeness when they detach easily from the tree and fall. They can be consumed immediately after harvest. Their shelf life is relatively short, approximately 10 days in the lower part of the refrigerator or 3 to 4 days at room temperature. They are best enjoyed when the flesh becomes slightly soft. Feijoa is low in calories and rich in minerals (calcium, phosphorus, and potassium) and vitamin C. When eaten fresh, it can be scooped out with a spoon after being cut in half. In cooking, it can be added to salads with other fruits, used to make sorbets, smoothies, or chutneys. Cooked feijoas are used to make jams, compotes, jellies, or pies. They can also accompany fish or seafood dishes.

Easy to grow and undemanding, the Brazilian Guava prefers a sunny location sheltered from cold winds and a rich, fertile, and well-draining soil. It adapts well to coastal conditions and is a bush that appreciates mildness. In Mediterranean-style gardens, it can be freely integrated alongside Agaves, Opuntia, santolines, etc., or used as a free-standing hedge or in flower beds, in association with griseline, oleander, callistemon, grevillea, etc. With its exotic and unique fruits, the feijoa finds its place in a fruit garden alongside fig trees, sea buckthorn, kiwis, nashis (Pyrus pyrifolia), kaki (Diospyros kaki), or in containers next to citrus trees. For a more exotic or tropical ambiance, the Brazilian Guava pairs well with banana trees, palm trees, and yuccas. In regions with colder climates, the feijoa can be successfully grown in containers to decorate terraces, balconies, or patios.