The Pindo palm is a cool looking tree the way its leaves curl. Plus it's also one of the hardiest of the feather leaf varieties for cold climates.
Another name for it is the jelly palm.
You guessed it, because lots of people make jelly from the fruit it produces.
The Pindo is native to central and South America, but has since made its way as far north as Seattle Washington. This photo was taken in France.
It's a very cold hardy palm. It can withstand temperatures as cold as -10C.
Maybe Vancouver British Columbia in Canada would have a some luck with these kinds of trees around as well as the windmill palms they have now.
Pindo palms can take the cold almost as well-plus you get the bonus of their delicious fruit.
You can find them on the south and east coast of the United States in the Virginia Beach area too.
The picture below was actually taken in Preston, England, Great Britain.
The coast of British Columbia has similar weather patterns so these trees would do quite well there I think.
If in that colder climate it's best to wrap the tree for extra protection over the winter, then starting in the spring make sure to put a regular fertilizing schedule in place to be able to produce it's best fruits.
They can grow to be around 35 feet tall, taller in native habitats making it a medium palm tree.
Their trunk is very rough and shows practically every leaf the
tree has ever grown, leaving a very ornamental looking display.
It may have deep green, silvery gray or bluish/silver feathery leaves on it.
Their flowers are a beautiful red florescent color.
The greatest thing about these trees is their delicious fruit. It is mainly used to make jams and jellies, thus the nickname of jelly palm.
But others use the fruits to make wine. Thus another nickname is the wine palm.
Whatever you want to call it you can’t knock the fruit they produce.
The fruit color ranges from yellow to a slight orange.
Depending on the tree they vary a bit in size too, from a large cherry to a bit smaller than a date.
The flavor is really hard to describe as each tree is a bit unique in the flavor of fruit it produces.
Sometimes they are like an apricot coconut cross or they can even have a slight banana or mango taste.
You’ll find if you eat them right off the tree after peeling off
the skin, they are a bit stringy with a high fiber content.
There's a smaller variety of Mango that has a very similar texture.
Kind of like eating celery. Some folks will chew on the fleshy part until the flavor is gone then just spit out the stringy fiber.
In the recipe below you slowly cook it down, any that isn't softened by the process you can just remove before putting the cooled jam into jars.
Apparently there’s even recipes for a sorbet.
If you get a chance to try some jelly –please do so... You won’t regret it if you love tropical fruit!!
Do you have any recipes for jelly or wine made from the fruit of the Pindo palm??
I'd love to try some!
If you happen to prefer a palm that is faster growing, almost as tolerant of the cold but doesn't produce edible fruit check out the mule palm.
It's a hybrid cross between the Pindo and queen varieties.
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