Feijoa season. Photo / Supplied
Now is the season for feijoas. Although the flowers look like those of the Supercity's new logo, the pohutukawa, they are not a New Zealand native. They come from South America. I'm going to replace my old Unique variety with a new variety, Kaiteri, which produce their crop earlier.
Kaiteri
is available from Waimea Nurseries. Unique is great because it is self-fertilising, but as I want two plants, to frame a gateway, I'll try the new ones.
Feijoas have a short season so they seem a treat when they arrive in the market. The tree can be shaped into a bush, a hedge, or pruned to be open and spreading. They can survive cold temperatures and harsh wind, even salt spray.
They are low-maintenance, ideal for the edible garden. Feijoa roots are near the surface, so don't grow other plants near them. Instead, spread compost or mulch around the base of the tree, fertilise twice a year with citrus fertiliser and water them in dry summers. The fruit will appear in the second season.
For a quick dessert, mash some feijoas in a bowl with honey and lemon juice. Add whipped cream and crystallised ginger and pop in the fridge.
