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Special thanks to Enio and Jaquelyn for weeding around the fruit trees in the orchard and spreading some mulch around them.
Also to David and his friend who worked in the nursery getting things in order. It takes a village!
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Pindo Palm, Wine Palm, Jelly Palm (Butia capitata)


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.

pindopalmpindopalm_fruit1

More photos on Flickr: https://www.flickr.com/search?sort=relevance&text=butia%20palm%20fruit

pdf – Pindo palm information sheet (to print out)


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