Jelly palm (butia)

Butia spp.

fruit

Small orange fruits of the “jelly palm”, fibrous, tasting of pineapple and banana, made into jam.

Origin

Brazil, Uruguay and Argentina

Season (United States)

September to November

Preparation

When fully ripe, they are eaten raw: the pulp is chewed and the fibers and stone spat out.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its fruits are so rich in pectin that jellies are made with nothing added.