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Coconuts

Fruit

Description
Rusty brown and covered with bristly hairy brown fibers, the thick fibrous husk of the coconut encases an inner shell. A layer of white meat lines the interior shell and holds liquid called coconut water. Offering a distinct flavor all of its own, it has a nutty almost candy-like sweetness.

Grow Region
Puerto Rico Mexico Imported

Storage Temperature
For ease in opening, heat the coconut under hot running water or place in a 350-degree oven for fifteen minutes. Fault lines will appear on the warmed coconut. Hold the hot coconut in a cloth and hold over a large bowl. Hit the fault lines with a hammer or mallet. Save the liquid, remove the meat, and peel off brown outer pieces with a small knife. To prepare thick coconut milk, wrap grated coconut in cheesecloth and place over a bowl. Pour one-half cup warm water over and squeeze liquid into the bowl. To prepare thin coconut milk, prepare the thick coconut milk as above. Add the saved original coconut water and grated coconut residue from the thick coconut milk. Use the milk and meat in fruit salads, puddings, cakes, cookies, custards, pies and other baked goods. Tint grated coconut with food coloring to make an attractive sweet topping. To store, whole coconuts will keep at room temperature for two weeks. For longer storage, refrigerate. Grated coconut will keep two weeks refrigerated in a glass jar.

Availability

Seasons/Availability
Husked Coconuts are available year round.

Nutritional Facts

Fresh coconut meat provides iron, potassium, protein and 346 calories per 3.5 ounce serving. The coconut contains saturated fat, quite unusual for fruits and vegetables. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three low-fat dairy products, effectively lowered blood pressure.