Jelly Palm (Butia capitata)

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Jelly Palm, also known as Pindo Palm, is a hardy highly ornamental feather palm that produces a tantalizingly tropical-flavored fruit.  Jelly Palm trees are native to the grasslands, dry woodlands and savanna's of South America, namely Argentina, Brazil, Uruguay. It is occasionally frost tolerant, growing outdoors year-round as far north as the Carolinas, northern California, British Columbia and in warmer micro-climates.

The cherry-sized Jelly Palm fruit grows in gigantic clusters. The fruit is vibrant golden, yellow-orange color and has a superb tarty sweet flavor combination.  It tastes like pineapple, apricot, vanilla, and sometimes even banana and apple. Skin of the fruit is soft, firm and thin, similar to Loquat.  Fruit is typically eaten fresh.  It is loaded with natural pectin and often used to make jelly or jam.  Fruit can even be fermented into a delicious tropical wine.

How to Grow Jelly Palm

Plant Type: Cold Hardy Evergreen Palm Tree

Harvest Season: Spring - Summer

Mature Size: 20 ft. tall by 12 ft. wide

Soil & Moisture: Sandy, moist, well-drained soil

Light Requirements: Full Sun, Part Shade

Self-Fertile: Yes

Zone Hardiness: Outdoors 8+; Patio/Greenhouse 4+

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