Feijoa "Dagomyskaya" is a versatile variety with an upright medium-height tree and moderate growth rate. The canopy is dense with compactly arranged branches; the bark is rough and scaly. Young shoots are light green and densely hairy, gradually turning grayish-brown.
Leaves are elliptic, dark green with a glossy upper surface and silvery-gray hairy underside. Edges are smooth, giving the leaves a neat appearance. Fruits have a characteristic pear shape without ribs, slightly elongated apex, and rounded base. Average fruit weight is 60–80 g, skin is medium thickness, rough, green with a slight waxy bloom. Flesh is whitish-cream, juicy, acid-sweet with a bright aroma reminiscent of a mix of pineapple and strawberry.
The variety is highly productive: one bush can yield up to 33 kilograms of fruit, with average yield around 335 c/ha. Feijoa ripens at a medium term but berries are available sequentially, extending the harvesting season. Sugar content is 8.1%, acidity 1.9%, and Vitamin C is 42.6 mg, making fruits valuable for fresh consumption and processing into desserts, marinades, jams, jellies, and fermented dishes. The variety is drought-resistant, heat-tolerant up to +35 °C, and withstands winter temperatures down to –12 °C, plus has good ability for cutting propagation.
"Dagomyskaya" is grown without chemical treatment, making it ecologically clean. Fruits are harvested at optimal ripeness: light berries are unripe, dark ones are overripe. Thanks to their taste and aromatic qualities, feijoa is widely used as an ingredient in cooking, adding a unique flavor to desserts and sauces.
