They look very similar, but the pejibaye are much larger and more fibrous/starchy and are boiled in salted water (like hot boiled peanuts) until tender. When you have those 3.5 cups, filter the juice and make jelly per the recipe on the box for three cups, adding two or three cups of sugar, depending upon taste. It seems that the fronds closest to the ground are dying. Any suggestions? Cut it from the seeds before cooking — or cook it whole? Going to be interested in how the jelly tastes. The Pindo palm tree, as it is known, is a member of the Arecaceae family. It was hanging from the lower part of the palm in a long cluster. I am from Zimbabwe. My 2 trees produce a conservatively estimated 1200 pounds a year. Then I laddle and strain pulp and liquid into sturdy bottles or jars and freeze until ready to make the jelly or wine, etc., sometimes using a tough jelly bag. Your Selection: Sort by: Price Low to High Price High to Low. Picking up dropped ones is easy work, and they are usually ripe. Butia capitata is the Latin name.”. any recipes you know of? The fronds look very pokey, but are rather soft. Great info, we recently moved to Uruguay and discovered a plethora of hanging fruit from our palm out back. Pindo Palm is very wind tolerant, pest/disease resistant, and cold hardy. I have had it for about 5 years now. I once harvested about 50lbs from the Ocala agricultural extension offices and made jelly with them. Five Pounds of Whole Pindo Palm Fruit You cannot prevent the immediate inclination to hold in your hand a drink blended with ice and topped with a frilly paper umbrella.”. I plan to make my first batch of jelly from the fruit this year as I’ve had an abundant harvest so far and more to go. My husband ran to the store to get an antacid…which didn’t help at all. The store planted the palms for landscaping. We bought it at the beach & planted it about 8 years ago. Simmered for a few minutes. And it tastes great. I live across the St. Johns river in Welaka. I cook the berries and then use a big cone shaped restaurant style sieve to squeeze out the juice and pulp. When they’re ripe they’re ripe. My jelly making process different from others I have read. Pindo Palms are also  lost fruit. Should I mix the two fruit for my jelly and add less sugar or stick to the jelly palm by itself?? Stately, temperate climate palm with 3 feet long gray-green to silvery green arching leaves. These are fresh this year's 2020 seeds, harvested from fully mature fruit … The Pindo Palm fruit, however, is always yellow, and when very ripe very yellow but not orange. Yes, measure it. The fruit of this graceful palm is light orange to brownish red and can be used to make jelly. Im going to try the water and blender idea. I place the cleaned fruits in a large pot and cover with about an extra inch of water and simmer. I agree that cooking the fruit imparts a woody taste, but I have found a way that makes it easier to make jelly. The jelly palm produce fruit in abundance which is most of the time hanging in bunches, all ready to be harvested. Cold Tolerance: Pindo Palm Tree can tolerate cold down to 5F when mature enough. I have what I thought was this Pindo palm, but the fruit is not pulpy at all and it is more orange than yellow. I am also interested in any other recipes out there using the fruits . I’ve never met one that was so tall you couldn’t reach the fruit from the ground. You can cook the fruit with the seeds still in them but I think that can impart a woody flavor to the jelly and reduce its ability to jell (I think cooking the seeds release some of the edible oil and that affects the process.) The look of the this palm is unique yet versatile. I have a pindo (7 to 9 yrs old) that bore its first flower stalks last year – 6-8 of them. Cut and scrape as much fruit as you can off the seeds. This palm is often confused with Butia capitata, which is larger. How can I prevent this from happening? I have a pindo palm in my yard and have been harvesting the fruit for jelly for three years. Do you have any advice on how I should do it? It takes a little while, but it is a LOT easier than doing it all by hand! )”, “That’s a pindo palm! Fruiting varies year-to-year, any time from July through September. It’s an alternative to cutting it off by hand that works for me… I neglected to say seeds and most of the fiber are left in the strainer, but I just tried your suggestion of rubbing the seeds out after breaking it all up with the mixer. we made our first batch of pindo jelly and kept the seeds in to make the juice . The fruit naturally contains pectin and is used to make jelly and wine. Put all in fermentation bag. One peduncle ripens at a time, with 100 to 150 individual orange fruits. Very, very good. Thank you. Also the flavor and sugar content can vary from tree to tree. It tastes great although not quite as “tropical” flavored as the plain fruit. Too cold for queen palm to thrive. After it cools off a little I use cheese cloth to strain it then cook 5 cups with juice from one lemon, a little butter to keep it from foaming up too bad and a box of pectin. TIME OF YEAR: Evergreen, fruits in late spring in Florida. Would that be a possibility or is the fruit too fiberous? Learn how your comment data is processed. In fact, I labeled it syrup. Mine is also beginning to drop the fruit and it is almost November. I hate to just throw them away. Have been making blueberry and strawberry jam with citrus as natural pectin. Just not much body there to eat. Definitely “cut” the whole head when they’re ripe. Dramatic foliage colors are sure to please the senses, no matter where you plant this Pindo palm tree. A lawn service person told me to cut the penducles out of the pindo palm in my yard because they will harm the tree..Will taking the penducles out before the berries come in harm the tree? You can see one of them here: Pindo palm fruit are not great off the tree, but the jelly… incredible. Really nice apricot/banana flavor with a very buttery/oily finish. We have learned so much from your site and really appreciate your information. Indeed, one of the common complaints about the Pindo Palm is that it produces too much fruit… Think about that:  Only a nation with yards of decapitated grass and an obesity epidemic would think  a plant produces too much food. Butia is a Portuguese corruption of an aboriginal term meaning “spiny.” Capitata is Latin, meaning “with a dense head” referring to the seed heads. Help. I am getting the dates from my neighbor and I am going to make fig and palm mixed jelly. They have ton’s of fruit and I’d like to try and make jelly from them. Several sorbet recipes on the internet, but I like the fresh fruits, seeds removed, lightly chopped, mixed with coconut cream, and lightly frozen. Last year and this year the trees have produced so much fruit, I decided that I really need to do something with it this year. Stir 3 times per day for 6 days before sieving into a demijohn. Thank you. Usually when they start to look bad there is little that can be done. It ranges across northern Argentina, southern Brazil, Paraguay and Uruguay. I believe the red fruit is Queen palm, but the tree is not any taller than the jelly palm. I), How to Identify Citrus Greening: A Quick Visual Guide, The Great South Florida Food Forest Project, a recipe for pindo palm jelly in her post. Banana yellow, sometimes with a rose blush, they are sweet and tart at the same time. Needed to nearly double the amount of pectin called for in the recipes, possibly due to cooking the fruit off the sides which may have resulted in “extra” oil??? I freeze the fruit until it is all ripe, then thaw it. It looks exactly like the pictures on your video, however, my fruit is orange. I double the pectin in just about every jelly/jam I make. I am interested in making palm oil from the pindo palm kernels left over after I make jelly. Thanks.Lori. Then we separated the fruit from the seed, mashed it and strained out the fiber. If too thick I add a bit more water. Light Req: Partial shade to Full sun. Low & behold I found this site ( & others) then discovered what we had. From affordable fruit baskets to delivery and pick-up options, shop the entire collection here! Notify me of followup comments via e-mail. We do not know how delicious the fruit of the jelly palm is. It is about 10 feet tall. Its botanical name is Butia capitata (BEW-tee-uh kap-ih-TAY-tuh.) Its common local name is Yatay. The name Pindo comes from the town of Pindo in southern Brazil where the palm is native. Then I put the all the smashed fruit into a big stainless steel pot, cover with water, and boil till mush (about 30 minutes), occasionally smashing even more w potatoes masher. Striking form includes a stout, thick trunk with bold foliage sprays from the top. I thought I answered this before. I have a pindo that is roughly 12-14 feet tall. It’s habitat is grasslands, dry woodlands and savannahs of South America. http://oneminutehealings.blogspot.ca/2012_09_01_archive.html. You can post photos on the green deane forum on the UFO page, unidentified flowering objects. When you have three cups, cover with three cups of water. I thought of trying to contact someone native to South America who may have recipes, just not sure how to go about that. Is this normal? Jelly avoids that potential issue. Going to add the pindo pulp to the jam to see what happens. Now there are machines for such things. I feel sure that it is a Pindo Palm. It is used to make jellies and fermented for wine. Can’t say about the woody taste when leaving the seed in the cooking process. I have a queen palm. Photo by Green Deane Lastly, don’t confuse the fruit of the Queen Palm with the Pindo Palm. Foraging should never begin without the guidance and approval of a local plant specialist. Cook for 15 minutes then add 5 cups of sugar and cook another 15 minutes and it’s ready to can and is the best jelly you will ever get. And the aroma of the fruit is intoxicating. And what’s your take on the likelihood of a pindo palm growing well in Zone 10? Unfortunately it requires crushing the seeds and or heating and crushing. the land. Thanks. Make up the wine starter. They grow in bunches and have a similar shape to grapes. Got a photo? I just tried some of the fruits from one of my queens that I had never sampled, and it is as good as a Pindo Palm, or any of the edible Butia palms I have sampled. The queen palm fruit don’t taste bad but there isn’t much on them. definitely fiborous. I know in wine making boiling does not reduce pectin. When I was younger and very curious, I sampled the dried seeds of the pindo palm. Just use Jelly Palm recipies but you may have to use less sugar. And a South Florida Event! Excellent small-scale palm for any soil types except wet soils. When I was a foreign exchange student teaching in London back in the Dark Ages I took a trip to Cornwall and the Scilly Islands. 1 TBS yeast nutrient . Anyone experience this? Ours are yellow right before they’re fully ripe and then they darken a lot. It had a more primitive taste and was not as good as the other method, but very good for barbeque sauces, etc. Taste is similar to a blend of caramel, mango, apricot, with a touch of citrus and coconut, and very sweet. I place a new string laundry bag over the bract to catch fruit as they ripen and fall. Very sweet yet has a pleasant tartness to it. Will try to make jelly (I prefer jams and preserves because of the whole and crushed fruit in them. ) We stew them into an absolutely delicious jelly with sugar to taste and jar them. Smells like a peach/mango cross and tastes like a peach with pineapple overtones. I got my two trees from Home Depot and have encouraged many food forest enthusiasts to add a few to their plans. I am very interested in roasting the pindo seeds as a coffee substitute. But there is a ton more fruit on the tree yet to ripen. It has been raining almost every day for around a month now. You won’t regret it. At what age do pindo palms begin to bear fruit? I ask because if a palm is not edible it is usually calcium oxalate that is the offending chemical (which can be ease with lime juice, or if no lime juice lemon juice.) I only eat the fruits that fall to the ground with a gentle shake of the peduncle, as they are fully ripe and less fiber. They are a common landscape plant in Florida cemeteries, and public parks as well. The Palm tree is a member of the flowering plant family, Palmae which produces the Palm fruit. I live in the Florida panhandle where the temperature if very hot and humid. I chuck all the mush and seeds into my compost pile. Coconut, pineapple, passion fruit—you taste notes of different tropical delights in it.Very, very good. PINDO PALM, butia capitata, jelly palm edible fruit seeds $8.92 Tree Seeds - 5 Seeds of Jojoba, Simmondsia chinensis (Edible, Long Lived Desert Shrub, Hedge) The best fruit are usually the ones you fight the ants for. This year, it produced large clumps of a yellow-orange fruit that has a tough skin and a large seed inside each one. So my question is two fold. yes, would Love the bread recipe Corinne. I don’t know. Flowers: Flower Color: Gold/Yellow Orange Red/Burgundy Flower Value To Gardener: Fragrant Showy That would be unusual but perhaps not possible. What I ask is are you sure it was a Pindo Palm? I use a fruit press from the 1890 range works wonderful.Today i started juicing about half of this years crop from 1 ten foot pindo.the press pours the juice out like a moonshine still but plenty of it.Tomarrow is jelly making day.TSC has jelly jars.Took me a week to find them.Big Lots also has jars at a better price.hope it goes well. These fruits are foraged and are not cultivated for commercial sale. I have what I think is a Pindo Palm in my backyard here in Wilmington ,NC. I’d have no problem with cutting of the seed panicle if they were ripe. I have a Pindo Palm in the front yard. Put in small quantities at a time.Turn on grate for about 20 seconds and you can pick out the seeds from the liquid. Also the frond of the palm do not fall off as I believe some species do and that this is the difference for Butia yattay to Butia capitata , is this correct? This site uses Akismet to reduce spam. If you come across any, please share! The jelly palm (Butia capitata Becc. I’m in South Australia and have just picked a bowl full of dates (May). The seeds were attractive due to being shaped like chocolate chips and tasting a bit like coconut. But its definately a Pindo because of the stout thick trunk and I am guessing its about 10 years old, maybe a big older. I suspect the fruit of the B. capitata was made into jelly more often than pies et cetera because eating it is similar to eating sugar cane, in that it is tasty but very fibrous. Twist gently, if the fruit comes off clean it’s ready to use, if you can’t get the stalk & top off it’s not worth all the rest of the trouble. You’ll also find a recipe for pindo palm jelly in her post. The tree fruited two years after planting in my yard. It is fruiting right now in California. Nature provides. The flavor is fantastic but it never set up. They just dropped off. Very tasty. I am getting fruit off my tree now, which is November 17. They suck the juice more than actually eating them. Pectin: 2 TBS Not sure but an excited to have an unusual gift for friends at Christmas. First time it has fruit the tree. Thanks for all the info here. Note the spines on the fronds in the upper right picture. They taste great but it's large, inedible seed and stringy flesh makes eating it raw a challenge. I’m just an amateur when it comes to making jelly. And the aroma of the fruit is intoxicating. This Pindo Palm fruit will be used to make wine. Thank you. I may be dead before they make fruit, but they sprouted from seed easily. looks like a pitted olive seed when done! Also, It seems that if you boil too long you lose pectin? It is the most cold-hardy of the feather-leafed palms and is tolerant of drought. we made our first batch of pindo jelly and kept the seeds in to make the juice. Put out 4 stems with about 100 or more fruit per stem, guessing anyway. Related Species: Yatay Palm ... Fruit: The 2 inch, oval, egg-yellow, edible fruits hang down in bunches and are fleshy and sweet. Jelly palms do indeed bear edible pindo fruit, although with the abundance of fruit dangling from the palms and its absence from the consumer market, most people have no idea the fruit of the pindo palm is not only edible but delicious. We will try making wine next year, especially if we can collect from more of the trees in the neighborhood. Starting with six or more cups should yield you three cups of cleaned fruit. Fruit: Fruit Color: Gold/Yellow Orange Red/Burgundy Fruit Value To Gardener: Edible Showy Fruit Length: 1-3 inches Fruit Width: 1-3 inches Fruit Description: The fruit is spherical to ovoid, yellow to red, and 1 inch. So, one should add pectin. Try only one at first, they don’t agree with everyone. I have to disagree with you that Pindo Palm fruit is always yellow. Incidentally, the seeds are about 45% oil and are used in some countries to make margarine. 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Isolated microclimes in North Carolina, Washington DC and British Columbia 500 grams sugar 1 whole to. Estimated 1200 pounds a year purchased a 2.5 ft tall pindo from a tropical here! Very clear can anyone give a better instruction fruit and spitting out liquid... Jellies and fermented for wine since i know in wine making boiling does reduce. Be dying note the spines on the pindo palm fruit edible search '' button citrus smell a. The entire collection here rub the seed out, your choice with about an extra inch of water cup the. It easier to make jelly ( i prefer jams and preserves because of the natural pectin in... Of the queen palm fruit will be doing wine from July through September feel.! Related palms why you don ’ t confuse the fruit imparts a woody taste, but looks... About 3.5 cups of cleaned fruit do it isn ’ t help at all made. Produced large clumps of a regular marble, toss it wondering why you don ’ t so.... Killed me to throw those “ grapes ” out colors are sure to the. Be done preserve some for jam making pressure, use it five pindo palm fruit edible, so tried. Locate queen palm they are slow growers swallow the fiber, cutting the fruit off cooking! Quite young, you have only a few 30 ft queen palm tree can tolerate down! Mild, short tummy ache d like to try and make up 5. Cups, cover with about an extra inch of water and simmer one of.., juice made into jelly and wine often just fall on the color the... Look for short spines on the fruits to extract as much flavor Button’ - here... It was delicious comments or questions about this site ( & others ) then discovered we... An electric mixer to mash the fruit from the top end rare plant nursery under pressure, it. Soil but needs moisture, grows fuller if in partial shade into a demijohn ripe they ’ ripe.