I live in Danville, I have about 10 different types of trees. Most of my true tropical types (I got the seeds from India.) die over the winter but grow back. Nothing works for these, No matter how much I cover them, it seems just when I think, its warm and take the cover off, boom, the freeze comes and they are fried crisp over night. Some of my varieties (those purchased here locally) made it even through the freeze this year (2013). The one I particularly like is a type called lemon guava. These are small yellow fruits, that are very tasty. These made it just fine, fruiting all through the winter. Am thinking about building a small three sided greehouse for my trees.

Patty, the place I shop at is www.worldplants.com Once you get there click on New Additions. A window will pop up just press OK or Proceed. The Pineapple Guava is 8.00. It's botanical name is Acca Sellowiana, but it also lists the common name which is Pineapple Guava. I've never ordered a guava from WP's before so don't know how tall it'll be. Also, when I ordered Pineapple and Strawberry guava's before, it was either from Jung's, Henry's or Gurney's.Do you get catalogs from any of these nurseries? They also have online sites. They were decent sizes and compact. Patty, I planted the Poncirus (flying dragon) in the ground last summer, '04 and it overwintered fine..didn't even brown. I used mulch about halfway up, but it's slow-growing..Well, actually, I moved it this summer because it wasn't getting enough sun in that spot, since I've moved it, it's put on new growth. I think WP's charges 5.00 for the Poncirus now..not sure, I'd have to check the site. Like I said, it was approximately 1' tall and at the time, 4.00. I also planted a basjoo banana last summer, and another this yr. One was bought at a place GW doesn't allow to name, the recent at WP's. If you want to see a pic, after u go there click on Musa's or bananas. Also, to see pics of Poncirus click on Citrus. I also bought 2 palms which I planted this summer..don't know if they'll make it, but two guys on Palm Forum, (Chicago and Ontario) has successfully grown palms in their yards. The palms are Needle and Windmill, the hardiest of palms. Anyway, when u get a chance, check out WP's..Toni

Thanks Jenv14 for letting me know yours fruited!! viedo)...I live in a small town two hours south of Orlando. maybe there is hope for my tree yet? Or maybe you live more north and that explains why yours fruited and mine hasn't? But I'm still hoping... Please try them again, they are absolutely delicious when they are RIPE!! I would imagine they would be horrible tasting when they weren't ripe. You can also make an excellent Pineapple Guava Jelly. I've never made it myself but had a neighbor in CA many years ago that gave me jar, and it was SUPER DELICIOUS!! You will know when they are ripe, they have a very strong fragrance, they also fall of the tree and are a little soft when they are ripe. They have a hint of pineapple taste, hence the name. I do know they are drought tolerant once they are established and matured, but also read that if not watered during the blooming season, fruit may abort and fruit is not as good.

Sounds like a feijoa! (Acca sellowiana) They're better planted away from houses as they can grow to 15+ feet high and six feet across. They don't mind wind and can tolerate light frosts, though early frosts could mush the fruit which would be Awful! They are shallow rooted and are grateful for being mulched as they do better when they have summer watering. They don't need a lot of fertiliser. They prefer a slightly acid soil. Be careful when you prune because fruit is produced on new wood toward the outer edges of the plant. Some varieties are self-fertile. The flowers are red and white. They're not the same as but the flowers do remind one of Callistemon/bottle-brush. Do not eat fruit that is hard, even though you can definitely pick it in that state and leave it to ripen indoors. Ooh-yuck-mouth-pucker stuff - like unripe persimmons. When they start to scent out the kitchen in the way that quince can, and they yield to gentle finger pressure, then cut them in half and scoop out the flesh/seed area with a spoon. Leave the skin. If they've gone brown - well, I wouldn't. I prefer mine while the skin is still green and unblemished. Experiment, though. You can also juice them, or use them to make a 'crumble' type of pie. I'm not sure of the pectin content for jam making - and they never last long enough for that sort of work, anyway.