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Foraging Pindo palm
Jelly palm (Butia). Yellow-orange fruit, tangy-sweet and fibrous — eat fresh or strain.
Ripe: June–AugustPeak: JulyEat the: Fruit
What to do with it
- Eat the fruit fresh off the palm
- Strain into juice
- Cook down for a sauce
Ways to keep it
- Pindo jelly
- Fruit wine (ferment)
- Freeze the pulp
About Pindo palm
Butia capitata, is known as Cocus Capitata and also known as jelly palm, is a Butia palm native to the states of Minas Gerais and Goiás in Brazil.
From Wikipedia.
Tree and plant locations come from Falling Fruit, a volunteer-run map of the urban harvest, used under CC BY-NC-SA 4.0. This project is non-commercial. Locations are crowd-sourced and provided as-is — always confirm a plant's identity and that you're welcome to pick before foraging.
Photos and descriptions from Wikipedia / Wikimedia Commons. Maps © OpenStreetMap contributors. Not affiliated with Falling Fruit, Wikimedia, or OpenStreetMap.