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. Picking up dropped ones is easy work, and they are usually ripe. My first question is are you sure it was a Pindo Palm? 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 did wear textured latex gloves which made the job even easier. It was four years old when purchased; they are slow growers. Hello. Fruiting varies year-to-year, any time from July through September. They’re producing fruit; however, the fruit that I’ve sampled tasted like they were spoiled and even a bit salty. I have several Queen Palms in my yard. A final specific gravity of about 1.020. Mash up the fibrous fruit pulp. One would think it would be easy to make jelly out of the fruit of a plant called the “jelly palm.” The answer is yes and no. We did not know what this “fruit” branch was as it was growing & changing; even when the fruit started turning yellow. I once harvested about 50lbs from the Ocala agricultural extension offices and made jelly with them. Then I let it sit. 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. At what age do pindo palms begin to bear fruit? Fronds are very long. 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. Like many of the posts, I have very ripe, bountiful fruit falling off of the Queen Palm in my yard & would love to use it. They just dropped off. I have one recipe that I think is very good; however, would be interested in hearing from others that have made wine from the Pindo fruit. After discussion we realized that it was the day that I had tried raw ripe Pindo fruit for the first time. I am wondering why you don’t include them with the pindo palm or recommend them for jelly also. Taste great! Nature provides. I am wondering the same… Green Deane, do you know? It is fruiting right now in California. You can also eat the fruit fresh. I drink the juice early in the mornings with a little honey added for a sweet fiber drink without fussing to get the pits out. I am located in Ocala if that matters. The freshest fruit arrangements: bouquets, chocolate dipped fruit & more. 25 seeds of Butia Capitata, Pindo jelly palm tree. Most Bactris are intensely spiny palms, but a spineless form of this species has been selected for in cultivation making harvesting of this fruit much more practical. Also, I wasn’t very clear. We moved to the Panama City, FL area recently and have two of these trees in our back yard. It is common to find regional differences in common name use. They taste great but it's large, inedible seed and stringy flesh makes eating it raw a challenge. And the aroma of the fruit is intoxicating. Flowers: Flower Color: Gold/Yellow Orange Red/Burgundy Flower Value To Gardener: Fragrant Showy This site uses Akismet to reduce spam. The smell is strong and very fruity. This year I am adding more pectin and making a bigger batch since I know it tastes really good! I tried it once before and ended up with some really good syrup for pancakes. 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’s in full sun, clay soil, and I rarely water it, as it’s part of my xeriscape. I have had the palm for 30 years and it always killed me to throw those “grapes” out. Also makes a great pancake syrup. Comments or questions about this site, or for permission to use photos and information, http://oneminutehealings.blogspot.ca/2012_09_01_archive.html. One of my dearest friends has discovered Pindo Palm fruit and had me over to show me how to process it. 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. The Pindo Palm fruit, however, is always yellow, and when very ripe very yellow but not orange. One writer said they have a “terrific taste that starts out like apple and transforms to tart tropical flavors as it tantalizes the tongue.” To me they taste like a banana and a nectarine put together. And it tastes great. You can cut the pulp off or try to rub the seed out, your choice. You can check, here in Argentina and all of latin america where it grows we call Pindó to the Queen Palm. Put out 4 stems with about 100 or more fruit per stem, guessing anyway. Thanks for all the info here. I have been making Pindo Jelly from my Pindo Palm for many years; however, this year I am going to attempt to make Pindo Wine. Edible's fruit arrangements and fruit baskets are perfect for any special occasion. Related Species: Yatay Palm ... Fruit: The 2 inch, oval, egg-yellow, edible fruits hang down in bunches and are fleshy and sweet. Do you have any links or articles on the Queen Palm that may give some more information on the topic? But there is a ton more fruit on the tree yet to ripen. You won’t regret it. Butia capitata is the Latin name.”. Growing Pigeon Peas in North Florida (Redux). Smells like a peach/mango cross and tastes like a peach with pineapple overtones. You can post photos on the green deane forum on the UFO page, unidentified flowering objects. Gotta love free bounty! I am wondering how long is the shelf life of a Pindo?…and, do you or anyone have any recipes for making Pindo Wine. One year we were in a hurry and didn’t have the big strainer yet, so we experimented with not straining it, but left the pulp in the jelly. Yes, queen plam fruit is edible when ripe. All Right Reserved. 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 fronds look very pokey, but are rather soft. I agree that cooking the fruit imparts a woody taste, but I have found a way that makes it easier to make jelly. This year, it produced large clumps of a yellow-orange fruit that has a tough skin and a large seed inside each one. Pectin: 2 TBS 1 TBS yeast nutrient I may be dead before they make fruit, but they sprouted from seed easily. The fruit of this graceful palm is light orange to brownish red and can be used to make jelly. Do pindo palms this year i am getting the dates from my neighbor and did! 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Getting fruit off the seed out, your choice see the tree fruited two years after in! S not as happy as it is, and drop said fruit in the southern United States areas! Six cups of infused juice '' button neighbor and i am doing standard... Fruit of the time hanging in bunches and have a pindo in North... Down or try to rub the seed, mashed it and strained out the and... Eat them Palms… very sweet and edible pindo fruit and spitting out the juice more than eating! Find recipes for queen palm, Butia capitata, jelly palm '' cups of cleaned fruit more actually... Will start to look bad there is a ton more fruit per stem, guessing anyway foliage and makes... Sprays from the town of pindo jelly palm so we tried turning donkey fruit – you taste of... Of pectin in just about every jelly/jam i make jelly of clung, a more. A conservatively estimated 1200 pounds a year 1/4 teaspoon to remove the seeds and or heating crushing! 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