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BUTIA CAPITATA - Jelly Palm, Pindo Palm, Wine Palm |
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This South American palm can be found as far north as Georgia. The dense, short-trunk, feather-leaved, blue-green palm bears large bunches of 1" yellowish or pink fruits that are used for wine or jelly. See Jelly Palm
Common Names: Jelly Palm, Pindo Palm, Wine Palm.
Related Species: Yatay Palm (Butia yatay).
Origin: Jelly palms are native to central-southern Brazil and adjacent areas of Uruguay and Argentina. Today they are widely grown in many parts of the world.
Adaptation: The jelly palm is the hardiest feather-leafed palm currently in wide cultivation, withstanding low temperatures of at least 15 degrees F (USDA Zones 8B-10B). They grow well in central and northern California, Florida and the Gulf and Atlantic Coasts into the Carolinas. Their small size and slow growth habit make jelly palms good container specimens.
DESCRIPTION
Growth Habits: The trees are slow-growing to about 15 feet with a canopy of 40-50 leaves. The trunk is heavy and patterned with stubs of old leaves. Jelly palms vary considerably in nature, the forms differing in ultimate height, trunk thickness, leaf color and amount of arching, and fruit color and taste. Their neat, compact growth makes them very attractive landscape features. They are widely used as specimen trees in California and northern Florida, where they also function well in median and avenue plantings.The trees very wind-tolerant.
Foliage: The arching, blue-green, 4-6 foot, pinnate leaves are crowded with many upward-pointing leaflets that form a pronounced V-shape. The petiole is armed with stout, sharp teeth along the margin. The leaflets are about 2-1/2 feet long and 1 inch wide.
Flowers: Numerous, very small creamy yellow to reddish flowers are borne on once-branched, 3-4 ft. long inflorescences bearing separate male and female flowers. Pollination is by wind and insects.
Fruit: The one-inch, yellow to orange-colored fruits are round to oval-shaped, and hang in large sprays from the tree. Each fruit contains a single seed. The sweet-tart flavor is reminiscent of both apricots and a pineapple-banana mixture.
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