Rollinia (Custard Apple Family) Fruit Plant

Rollinia – A species of flowering plant in the custard-apple family!!

The Rollinia fruit that is native to tropical South America is in large shape, rounded structure, covered in pointy protuberant cores that begin to turn black in color as the fruit ripens. Fruit tastes are sweet and pleasant that is native to tropical South America. Rollinia’s is grown best in warm subtropical to tropical conditions, intolerant of fruit cool conditions, hotness as low as 3 degrees can kill young trees. High humidity is always necessary for pollination and regular water is essential during flowering and fruit to avoid early ripening of the fruits

MAINTENANCE OF PLANTATION
Rollinia’s perform best in warm subtropical to tropical conditions, intolerant of cool conditions, temperatures as low as 3 degrees can kill young trees. High humidity is necessary for pollination and regular water is essential during flowering and fruit set to avoid premature ripening of the fruits. Deep soils with a high content of organic matter and good drainage are best, but it will tolerate sandy, calcareous and clay soils outside this range and even periodic flooding.

PRUNING
Lateral branches can be long and drooping so the tree should be skirted and trimmed, as fruit loads will either cause breakages or contact with soil.

PEST AND DISEASE CONTROL
Scale and mealy bugs can be problems, and possibly fruit fly.

HARVEST YOUR OLIVES
Seedling-grown trees have a juvenile period of 3-4 years. Fruit mature about 60 days after anthesis. Yield will increase over a number of years to the fully mature level, with well-managed 15-year-old trees producing up to 150 fruit pa. If picked when fruit are firm but starting to turn yellow, they will ripen in 3-7 days. Fully ripe fruits will develop black tips on their spines. Fruit should be clipped from the tree to minimize fruit rot, and great care needs to be exercised to avoid damage. Any damaged sections rapidly darken, eventually covering the whole fruit; at this stage it will only last 1-2 days before flesh becomes very mushy and fermentation begins.