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Pindo Palm, Jelly Palm
Scientific Name: Butia capitata (Mart.) Becc.
Synonym: Cocos capitata, Syagrus capitata, Cocos elegantissima, Cocos erythrospatha, Cocos lilaceiflora, Butia nehrlingiana, Cocos odorata, Cocos pulposa
Family: Arecaceae

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Recommended Temperature Zone: sunset: 8-9,11-28 USDA: 8b-10 Frost Tolerance: Large trees are supposed to withstand 14°F (-10°C) Sun Exposure: Full sun to light shade Origin: Brazil, Uruguay, Argentina Growth Habits: Solitary palmtree, 10 to 20 feet tall (3-6 m); gray trunk with persistant dead leaves, and leaf scars 1 to 1.5 feet in diameter (0.3-0.5 m) ; light green to blue green, recurved, pinnate leaves strong leaflets; thorny petioles, 2 to 4 feet long (60-120 cm) Watering Needs: Regular water Propagation: Seeds, erratic germination, can take over a year.

Fruiting Habits:
Edible, bright yellow to red, ovoid fruit (pindo dates), 1 inch in diameter (2.5 cm), with a large seed and a sweet stringy pulp used to make jelly or jam. The large quantity of fruit can be a nuisance.