The triglycerides ofMyrica carolinensis fruit coat fat (bayberry tallow) contain only three fatty acids: myristic (21.5 mole %), palmitic (77.5%), and stearic (1.0%). The component triglycerides of this simple fat were determined by gas-liquid chromatography and pancreatic lipase hydrolysis. Triglycerides with carbon numbers 42, 44, 46, 48, and 50 were found. Lipase hydrolysis showed a preferential but not exclusive esterification of myristic acid at the 2-position. The triglyceride composition calculated from the combined experimental results did not conform to a random or 1,3-random-2-random distribution pattern. Regional differences in fatty acid and triglyceride composition within the fruit coat were also observed.