Jelly Palm Care

Butia capitata, also known as jelly palm, is a Butia palm native to Brazil. This palm grows up to 8m. It has feather palm pinnate leaves arching inwards towards a thick stout trunk. Sweet fruit pulp is used to make jellies or fermented to make wine.

Butia capitata, commonly called yatay palm, pindo palm or jelly palm, is a palm tree that typically grows to 20-35’ tall and to 10-15’ wide. It is native from southern Brazil to Paraguay. This palm is noted for its (a) comparatively short but stout solitary trunk (to 15’ long and 1.5’ diameter) which is usually covered with persistent leaf bases from the stalks of fallen leaves, (b) arching, thick-textured, marginally-spined pinnate leaves (8-10’ long) that often form a dense but loose crown, each leaf having 25-60 pairs of narrow pointed leaflets which are usually grayish green, but sometimes deep green or silvery blue, (c) axillary flower clusters bearing tiny, yellowish, fruity-scented, unisexual flowers of both sexes, and (d) orange, rounded, edible fruits (each to 1” wide) with a fibrous but juicy flesh surrounding a hard stone.