Coconut
Coconuts are different from any other fruits because they contain a large quantity of “water” and when immature they are known as tender-nuts or jelly-nuts and may be harvested for drinking. When mature, they still contain some water and can be used as seednuts or processed to give oil from the kernel, charcoal from the hard shell and coir from the fibrous husk.
Seasonality
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Varieties
WELL-KNOWN FOR
Ovoid shape. A large fruit that has a thick shell with white flesh and watery liquid inside.
White coconut produces more water and less meat.
Low sugar levels.
The coconut water:
+ Color: Trranslucent white colored liquid
+ Taste: Fresh and somewhat sweet
The coconut meat (The inner nut):
+ Tender-nuts is crunchy and have a bland and nutty taste
+ Jelly-nuts that have a little juicy, soft and freshly sweet taste
White coconut produces more water and less meat.
Low sugar levels.
The coconut water:
+ Color: Trranslucent white colored liquid
+ Taste: Fresh and somewhat sweet
The coconut meat (The inner nut):
+ Tender-nuts is crunchy and have a bland and nutty taste
+ Jelly-nuts that have a little juicy, soft and freshly sweet taste
SIZE
S - M - L
APPEARANCE
Either yellow or green skin
A thick, grey-brownish, woody, fibrous husk covers the nut (tender-nuts and jelly-nuts) within the inner nut contains a watery liquid called coconut milk
Brown, hard shelled seed of the coconut
Coconut flesh, also known as copra, has a white and gelatinous flesh
A thick, grey-brownish, woody, fibrous husk covers the nut (tender-nuts and jelly-nuts) within the inner nut contains a watery liquid called coconut milk
Brown, hard shelled seed of the coconut
Coconut flesh, also known as copra, has a white and gelatinous flesh
