Friday, May 19, 2017

Coconut


There are several types of coconut palm, varying from genetically engineered dwarf varieties to the familiar tall varieties, which attain heights of 80 to 100 feet. The coconut palm is found throughout the tropics, although experts believe that it is a native of the West Pacific and Indian Ocean islands. The  coconut palm is tall and slender with a cluster of leaves at the top of a slightly curved trunk. 

The tree has a swollen base and strong, flexible, ringed trunk. The yellowish green, pinnate compound leaves  that form the crown are 15 to 17 feet in length, made up of leaflets that can reach lengths of 3 feet.  The tree typically begins to bear fruit when it is about 7 years old. The fruits are produced in clusters near the base of the leaf fronds at the rate of 50% per year. Thus, during its lifetime of 70 to 100 years, the coconut palm produces thousands of fruits.



When selecting coconuts, choose those that are free from cracks and heavy for their size and sound full of liquid when shaken. The "eyes" should be dry and clean.  

Unopened coconuts can be stored at room temperature up to 6 months.  The coconut is opened by piercing two of the eyes. 



The thin, slightly sweet coconut water inside the nut can be mixed with lemon or lime juice and used as a beverage.  

Chunks of ripe coconut meat can be grated or chopped and eaten directly.  Grated fresh coconut can be refrigerated tightly sealed up to 4 days or frozen.



  • Family: Arecacear or Palmaceae
  • Scientific Name: Cocos Nucifera
  • Common Name: Coconut
  • High in saturated fat

Share:

0 comments:

Post a Comment