Jelly Palm

Jelly palm (*Butia capitata*) is a slow-growing evergreen palm with arching gray-green leaves and edible yellow-orange fruit. Its mature size and botanical name vary across references, so allow room for a broad crown and check local usage when sourcing. ## Placement Choose a sunny, sheltered position with moist but well-drained soil. The Royal Horticultural Society lists loam, sand, chalk, and clay as suitable soils and notes uses in coastal, courtyard, gravel, patio, and Mediterranean-style gardens. [RHS plant profile](https://www.rhs.org.uk/plants/28123/butia-capitata/details) ## Size and naming Published dimensions differ: RHS gives a mature height of 4–8 m and spread of 1.5–2.5 m, while UF/IFAS describes the Florida pindo or jelly palm as reaching about 15–20 ft. UF/IFAS uses *Butia odorata* and says the palm was formerly called *B. capitata*; RHS currently accepts *B. capitata*. Retain the supplied name while recognizing that references may apply these names differently. [UF/IFAS profile](https://ask.ifas.ufl.edu/publication/ST105) ## Fruit The flower stalks develop edible yellow-to-orange fruit. The species is slow-growing and can grow on dry or alkaline soils, according to UF/IFAS; its fruits are commonly made into jelly. ## Maintenance RHS says routine pruning is not required. Container palms should be watered freely in summer and moved to a sheltered place or greenhouse during very cold weather.