Propagation
Sow fresh seed during early spring and pre-soak seeds in heated water 13º to 18ºC (55º to 64ºF) for 24 hours. Germination occurs within eight weeks.

Root cuttings up to 200 mm (10 in) long place in a flat and covered with 100 mm (4in) of moist soil.

Air layering of branches.
Budding and grafting of cultivars.

Botanic information
Leaf: The oblong to ovate leathery leaves are up to 50 mm (2in) wide with a short petiole. The apex is acute and the upper surface has conspicuous pinnate venation and the underside is downy. The leaves are aromatic when crushed and arranged in opposite pairs along the stems.

Flower: The white crateriform flowers have 5-petals and numerous stamens. They appear singularly or in small cluster with a slender peduncle and appear in the leaf axils during spring.

Fruit: The ovoid to pear shaped berry has a yellow skin with pink flesh on the inside. When ripe the fruit has a sweet musky odour and contains numerous yellowish hard seeds that are up to 3 mm (⅛ in) long. Certain varieties are almost seedless. The seeds are viable but the plant may be reproduced vegetatively.

Note
The immature fruit is hard, green and if eaten it is very astringent.

Fruit production is reduced after 15 years growth and old trees may be cut back hard to rejuvenate. The application of foliage fertiliser containing potassium sulphate for seven weeks after the fruit has set will improve the flavour and quality.