They ripened earlier this year. The last handful pictured above I'm using for seed. Which works well, since they are overripe. That doesn't mean they taste bad, but that they've gone from "sherbet bomb" with that faint spice-like juniper I-want-to-keep-eating-more flavour to just full-on "all sweet" - which isn't really my cup of tea.
Besides, it's sweeter to see this:
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| From seed sown at the beginning of '15. Photo taken today. |
Chilean guava seed, by the way, takes a loooooooooong time to germinate. If you're growing it from seed, never throw out the soil thinking they were duds. Just keep watering it. Patience. It takes over three months. Some of the seeds even longer. And then you have to study the soil closely to see the teeny tiny little sprouts. They're so small one would easily overlook them and decide to throw away the dirt, just when they've started.
Chilean guava makes for really easy cuttings too. Don't bother with "rooting hormone". Just stick the twig ends in soil. Keep it watered in shade to partial shade.
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