Kakariki Pineapple Guava is an early ripening selection from New Zealand that brings vibrant subtropical flavor to cold-hardy gardens across zones 7 to 10. This cultivar of Acca sellowiana grows as a compact shrub, reaching about 10 feet at maturity, and produces large, succulent fruit with an unusually thin and edible skin, a rarity among guavas. Hardy to zone 7 and blooming in November, it thrives in full sun and adapts well to the Pacific Northwest as much as warmer climates, offering home gardeners a genuine taste of New Zealand's horticultural innovation.
Full Sun
Moderate
7-10
120in H x ?in W
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Moderate
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The thin, delicious skin sets Kakariki apart from other pineapple guava selections, which typically require peeling. New Zealand breeders developed this variety for abundant harvests of fruit that's both larger and more refined than standard guavas, with a flavor profile that hints at its name. Frost tolerance to zone 7 opens the door for northern gardeners who thought pineapple guavas belonged only in subtropical regions.
The thin-skinned fruit is eaten fresh, skin and all, which distinguishes it from guavas that require peeling. The flavor profile suggests fresh eating straight from the tree, though the succulent flesh works equally well in juices, preserves, or desserts where the pineapple-like character shines through.
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Start seeds indoors in a warm environment between 60 and 75 degrees Fahrenheit. Sow seeds lightly covered in moist seed-starting mix 6 to 8 weeks before your last spring frost. Keep soil consistently moist but not waterlogged during germination, which typically occurs within 2 to 3 weeks.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant outdoors after all frost danger has passed and soil has warmed to at least 60 degrees Fahrenheit. Space plants 6 to 8 feet apart to allow mature growth to full 10-foot height.
Harvest fruit when it yields slightly to gentle pressure and the skin takes on a fragrant, warm aroma. Mature Kakariki fruit typically reaches full size and sweetness in late fall, coinciding with the November bloom cycle. Pick fruit by hand when fully ripe; unripe fruit will not ripen off the tree. Eat immediately or store briefly in cool conditions.
Prune lightly to shape the plant and remove any dead or crossing branches. Kakariki naturally forms a compact, bushy shrub, so minimal pruning is required compared to tree-form guavas. Remove lower limbs if desired to open the canopy for easier harvesting.
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“Kakariki is a New Zealand selection of Acca sellowiana, a South American native that has been refined through decades of breeding to excel in temperate climates. The name Kakariki itself evokes New Zealand's horticultural heritage, and this variety represents the country's commitment to developing cultivars that perform reliably outside tropical zones while maintaining the rich flavor and productivity that made pineapple guavas prized in the first place.”