Thanks for all the quick responses... larry gene, your advice is very helpful. I think I can rule out the temperature thing, as the room has remained in the 70's and 80's during this period, but I will pay attention to other factors. The blossoms do show a small amount of thickening at the base before they fall off, at least compared to the newly opened ones. I probably will end up finding room (and money) for another potted feijoa of a different variety for pollination, but I should also mention that I'm still keeping my fingers crossed. The plant has not completely finished blooming so there is still some hope, it just wouldn't be the kind of fruit set that I had imagined with all those flowers. Fruitgirl and Mark4321: I have to confess that while the feijoa did have a "Nazemetz" tag on it, the passionfruit did not have a name tag. I have assumed "Frederick" because I had bought one of these from the same place for my brother (he said he got a few fruits the first summer outside in SoCal) and it seems to be the most common type for sale in Southern California. It sounds like the passionfruit pollination is very complicated, so I think what I will do at this point is try growing a plant from grocery store fruit seed. If my original plant sets fruit in the meantime, great, but if not, perhaps it's not a Frederick, and maybe it will cross with the seedling. How does this sound? Thanks again...

This is an update to my 2006 list. We've added many more varities and most things are fruiting now. FRUIT & SPICE TREES Acai Palm Allspice Ambarella Apple Anna Apple Dorset Golden Atemoya Gefner Grafted Avacado Haas Avacado Fuerte Banana Bay Rum Blackberry Black Sapote Seedless Black Walnut Blueberry Blueberry Gulf Coast Blueberry Sharp Blueberry Windsor Cocao Calomondin Camellia Sinesis, Tea Cashew Apple Cercropia Cherry Black Grafted Surinam Cherry Grumichama Cherry Rio Grand Cherry Barbados Cherry Dwarf Barbados Chestnut Malibar Cinnamon Coffee Dragon Fruit Eucalyptus Eugenia Confusa Fig Brown Turkey Fig Green Isha Fig Kadota Goji Berry Grapefruit Pink Grapefruit Yellow Grapes Bunch Grapes Muscadine Guave Chattey Guava Pineaple Guava Ruby Guava Strawberry Guava Jaboticaba Joy Perfume Michelia Champaca Jujube Katok Kiwi Tomuri m&f Lemon Harvey Lemon Sambukan Lemon Varigated Pink Lime Key Lime Kaffir Lime Persian Lime Red Longan Kahola Loquat Lychee Hakip Lychee Maritius Mango Mango Carrie MANGOSTEEN Michelia Alba Michela Champaca Miracle Fruit Mombin Red Monstera Deliciosa Moringa (Horseradish Tree) Mulberry Dwarf Mulberry Shangrila Natal Plum Nectarine Sun Raycer Neem Olive Fremtoya Orange Orange Dwarf Navel Orange Red Blood Orange Ortanique Orange Tarocco Blood Papaya Passionfruit Yellow Peach Red Cylon Peach Tropic Beauty Peanut Butter Fruit Pear Pear Pineapple Persimmon Ichibe Juro Persimmon Triumph Pineapple, Golden Pistachio Plantain Plum Gulf Rose Pomegranate Dwarf Pomegranate Vietnamese Rambutan Rose Apple Spanish Lime Strawberry Strawberry Tree Sugar Cane Tamarind Tangelo Tangerine Murcott Tangerine Satsuma Wax Jambu Thai Red Sunset White Sapote Yerba Mate HERBS Allheal Alow Arnica Montana Anise hyssop Bacopa Bacopa, Lemon Basils, Greek Columnar, Lemon, Lettuce Leaf, Lime, Sweet Bay Tree Bay Rum Bergamot (Monarda) Betel Betony Borage Calendula Camelia sinesis Caper bush Cardamom Catnip Chives, Garlic & Onion Cilantro Comfrey Coriander Culantro Curry Plant Daisy Dill, Boquet & Fernleaf Echinacea Fennel, Bronze & Sweet Feverfew Fuschia Galangal True Gardenia Garlic Society Geranium, Apple, Citronella, Lemon Sculpture, Rose Ginger Ginkgo Goji Berries Gotu kola Greek mountain tea Gynura Henna Hibiscus, Edible & False Roselle Honeysuckle Horseradish Jasmine Arabian Tea & Confederate Lambs Ear Lavender Lemon balm Lemon grass Lemon verbena LionÂs tail Marjoram Marshmallow Mint, Apple, Berries & Cream, Blackberry, Chocolate, Citrus kitchen, Corsican, Costa rican Kama Sutra, Cotton candy, English, Grapefruit, Hazelnut, Italian spice, JimÂs Fruit, Lavender. Lemon sweet, Margarita, MarilynÂs Salad, Mojito, Mountain, Orange Bergamot Oregano thyme, Pennyroyal, Spearmint, Sweet pear, Wintergreen, Yerba buena Monarda Moujean tea/Bahama Berry/Pineapple Verbena Mullein Murraya koeniggi Myrtle greek Nasturtium Oregano, Cuban, Italian, Mexican Pandanus Amaryllifolius Papalo Parsley, Curled & Flat Leaf Pepper, Black Pepper Vine, Chili, Habernero, Jalapeno, Ornamental, Red Pepper Vine, Tabasco Perilla Purslane Root beer plant Rose, Bon Silene Tea, Champneys pink cluster, Climbing don juan, Double red, Moanne lombard, Red cascade, Safrano, Treasure blend hybrid Rosemary, Romero, Spice island, Victorian Sage, Common, Diviners, Grape scented, Mexican, Pineapple Savory Spice bush, Lindera Benzoin Spilanthese Spinach, Malabar & Okinawa Star anise Stevia St johns wort Sugar cane Sushini Sweet almond verbena Tarragon Tea olive Thyme, English, Lemon Tilo Tomatoes Turmeric Violet sweet Yarrow Yerba mate Zaatar Zuta levana WATER PLANTS Bacopa, lemon Cattail Celer, water Chestnut, water Mint, water I'm working on a website with photos of our property in all stages of bloom and slowly working on a book for zone 9 edible gardening. We've had luck with almost everything we've tried. I'm happy to answer any questions about growing in tropical zones. Happy growing, Kelly

persimmon 5fjp paw paw fig 3fp gooseberry currant 5fjp mulberry 3f kiwi 5fp Chinese magnolia vine service berry/Amelanchier alnifolia CHINESE EDIBLE HAWTHORNE/Crataegus pinnatifioa lingonberry wintergreen thimbleberry salal jujube blue bean shrub/Decaisnea fargesii goji berry/Lycium barbarum aronia medlar autumn olive/Eleagnus umbellata goumi/Eleagnus multiflora sea berry/Hippophae rhamnoides dogwood/cornus mas che black sapote white sapote capulin cherry sapadilla pitomba/Eugenia luschnathiana eggfruit/Pouteria campechiana dragon fruit/pitaya wax jamboo/Syzygium samarangense Guajilote, Cuachilote, Guahalote /Parmentiera edulis Spondias cytherea Syzygium samarangense Morinda citrifolia Muntingia calabura Myrciaria cauliflora/jaboticaba\ guayabilla/Eugenia victoriana Araza /Eugenia stipitata Rose apple/Syzygium jambos ice cream bean/inga- Brazilian Cherry/Grumichama passionfruit 5p thanks, dean You bet! You might want to add Cherimoya (5f) to the list. Related to pawpaw and a flavor of sweet fruit custard. Also, mango (5fp), Papaya (5fp), pineapple-guava (5p), Lychee, and banana (5fp, many less common varieties not found in stores as they don't ship well.)

Finally finished up removing my mombin and barbados cherry last week. Ended up planting in their place Mamey Sapote, Soursop and Kampong Mauve Sugar Apple against the south side of my house. Elsewhere I removed a few of my mangos which were having problems: Kent, Mallika, Dot. These had problems since the hurricanes a few years ago. Replaced them with some asian varieties: Maha Chanok - It is called the King's mango, because it was discovered in the royal orchard. A group of Australian tropical fruit growers came to Thailand a few years ago, and tasted the King's mango. Some of them said that it is the best mango they have ever tasted! The King's mango is thought to be a cross between 'Sunset', an Indian-based mango and 'Nang Klang Wan', an Indocinese-based mango. A Thai Ph.D. from Australia says that 'Maha Chanok' or the King's Mango is monoembryonic. Not all our maha's get the pink blush so perhaps your trees are not too close together. Maha Chanok is a promising cultivar, due to its high b-carotene content (9.6 ± 0.07 mg/100 g dry mater) and high flesh yield (70.5%), Altogether, mango cv. ÂMaha Chanok presented the highest fruit size, mass, and flesh yield, as well as the lowest portion of seeds. 'Brahm Kai Meu' is a Thai selection revered for its excellent flavor while green and unripe. It is best eaten before any color change occurs. At this state it will be sweet and crunchy as an apple. The tree is an extremely prolific producer and grows with moderate vigor. The fruit ripens from June to July. Okrong - Thailand Early Late May- June Medium sized erect grower soft, juicy, very sweet with low acid small, 1/2 lbs green-yellow somewhat fibrous. 'Okrung' is another excellent Thai cultivar introduced to Florida in 1973. Thai-cultivar, green-yellow fruit eaten while green. The fruit is traditionally served in Thailand in combination with sticky rice. One of the most popular varieties in Thailand. The fruit is very sweet, with the highest sugar content of any mango tested in Florida. It has a strong Indo-Chinese flavor and is somewhat fibrous. The fruit are small, hand in clusters and drop off the tree when ripe. Okrong Tong - Thailand Mid - Late May-June Medium size extremely sweet very small, 1/2 pounds golden yellow, elongated fiberless This one of the most popular varieties in Thailand. The fruit are extremely sweet, with a rich Indo-Chinese type flavor. The fruit are small, hang in clusters, and turn yellow when ready to pick. Thai dessert mango, most often eaten ripe, when fruit are golden yellow and flesh soft, juicy, and delicous. Uncommon outside of Thailand. Fruit are oblong, long, and slender, often with slight sigmoid shape. They are small, 6 to 8 ounces, turn deep green to golden yellow on ripening. Skin is pebbly and irregular to the touch. Flesh is juicy, often with significant fiber. When ripe, flavor is distinctive, with intense sweetness accompanied by slight acidity. During much of the season, it dominates the local fruit market, eaten out of hand on the street. Due to its size, shape, fibert content, fruit are often squeezed from the skin directly into the mouth, and the pit discarded. The distinctive rich flavor of okrong tong lends it to juicing and use in tropical desserts. (fiber info is contradictory) Tasting notes: A gentle aroma of ginger and mint, with appealing velvety pineapple, melong and banana flavors. Pim Seng Mun June - July medium-size tree refreshingly delicious with flavor similar to a green apple. medium, 12-20 oz green to yellow fiberless If you like green mangoes, you'll love this one! As with many Thai mangoes, this variety must be eaten green to fully enjoy its unique apple-like qualities. It has a crunchy, crisp texture with a pleasantly tart taste. Pick when the fruit are full-sized and green, before they ripen. For the trully different taste, try the fruit with sald and Cayenne papper. Gary