The Pindo Palm (Butia capitata a.k.a. Wine or Jelly Palm) is propagated from seed and generally reaches 12-15 feet in height.
Grown in full sun to partial shade, this perennial produces bright magenta flowers in the late spring and early summer. It is quite cold-hardy and can handle temperatures in the teens with no sign of damage. It is also drought-resistant and resilient if relocated. Pindo palms thrive in a variety of soils, including alkaline, and is moderately salt-tolerant, though its roots and lower trunk can rot in soil which is kept too moist. Growth of this palm is slow; it may take many months to germinate. Though palm leaf skeletonizer, scale, and micronutrient deficiencies (appearing in soil with a high pH) present occasional challenges to the Pindo palm, these are not typically serious.
The plant’s date-sized fruit has a citrus-mango-coconut flavor, and makes great jams and jellies. The juice of the fruit can also be added to smoothies and tropical wines and liqueurs. Seeds can be roasted to make a coffee-flavored beverage.
More photos on Flickr: https://www.flickr.com/search?sort=relevance&text=butia%20palm%20fruit
pdf – Pindo palm information sheet (to print out)