Plant · P-517

Jelly Palm

Butia capitata

Pindo Palm, also called jelly palm, is a small single-stemmed palm grown almost entirely for its fruit - fibrous, sweet and aromatic with an apricot flavour, eaten raw or worked into jellies, jams, pies and cakes. It is unusually cold-hardy for a feather palm, but the bigger limit is actually heat: it performs poorly in hot, humid lowlands and does better in cooler, drier conditions. The naming is unsettled, and much of what is written about a hardy jelly palm under this name may describe a closely related species, so its hardiness figures should be read with that in mind.