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How's your Coconut Savvy?This Fruit is Many Things to Many People …By Marty Martindale“He who plants a coconut tree plants food and drink, vessels and clothing, a heat source, habitation for himself and a heritage for his children.”------ Indian proverb
The lifespan of this tree can be from 80 to 100 years, and it can grow as high as 100 feet, which takes five to seven years. Average annual yield of coconuts is more than 60. The palm, (Cocos nucifera) is so-named for: Cocos meaning “grinning face,” referring to the three eyes on husks; and nucifera meaning “bearing nuts.” The coconut isn't a nut, but a seed of the tree’s fruit, also known as a drupe. The coconut layers start with an outer shell that is smooth and ivory or gray when ripe. This outer shell is usually removed before shipping to market Beneath is a hard, brown woody shell, with a small triangle of three indented "eyes" on its small end. Under this layer is a thin brown skin, which protects the interior white coconut meat inside of which is a clear juice not to be confused with coconut milk used in cooking. Most believe the coconut originated in the Indo-Malaya region, southwest of New Guinea. It was taken to the mainland of Asia back in prehistoric times. Evidence also exists that the coconut grew in India about 3,000 years ago. The Vedas describe the coconut tree as a “tree of heaven.” Coconut reached East Africa and Panama before Columbus’ travels. Now these trees grow abundantly in all warm climates. To prepare to eat coconut, it must be punctured it one or two of its “eyes” with an ice pick and let drain into a small bowl. Once drained, place it in a pan and bake at 350 degrees for 45 minutes. Let cool. Tap with hammer, spread pieces apart. Pry the coconut meat away from the shell with a knife. White meat taken from coconut can be grated or chopped by hand or put into a food processor which has metal blades. Coconut, once only the substance of “furry” white cake frostings, now we find it in many savory cuisines worldwide. The meat from younger coconuts, raw or cooked, is less sweet and used in recipes such as curries and pilafs. An older coconut is sweeter, and lends itself to sweeter dishes. The liquid inside the white meat of a coconut is a nutritious drink and a staple beverage in the tropics. Coconuts are highly nourishing, fattening and strengthening. Though high in saturated fat, coconut is also high in protein, amino-acids, potassium, sodium, magnesium and sulphur. It is said to be effective in the treating of intestinal disorders, dry cough, urinary and skin disorders. Joe and Terry Graedon, anthropologists, in their People’s Pharmacy report diarrhea relief is experienced by many after eating Archway-brand coconut cookies. COCONUT PARTS:COCONUT JUICE: liquid in the center of the nut, also known as coconut water. COCONUT MEAT: Firm, sweet, nutty white flesh in the center of the coconut. (peel brown skin from coconut meat before using). Can be chopped or grated or purchased in plastic bags or cans, shredded, flaked, dried, moist or frozen, sweetened or unsweetened. COCONUT MILK: This the liquid from grated coconut meat simmered in an equal amount of water until foamy. Use within a few hours at room temperature or refrigerate no more than two days. Other forms of coconut milk come canned, frozen or as a dried powder. COCONUT CREAM: Often called thick coconut milk as it rises to the top of a settled can of coconut milk. Make your own coconut “cream” using only 1 part water to 4 parts coconut meat. Richer cream results if you substitute cow’s milk for water. DO NOT confuse this cream with store-bought sweetened “cream of coconut,” used mostly for desserts and mixed drinks. SELECTION AND CARE:
SUGGESTED USES FOR COCONUT:Canned, unsweetened coconut milk is an acceptable substitute. It does not freeze well. Steam mussels in coconut milk Use in ice creams, sorbets, broths, soups and sauces. Combine Goya-brand Tembleque Mix with coconut milk to make a delicious coconut custard. Make bouillabaisse from little necks, mussels, scallops and shrimp in a spiced coconut broth. To toast coconut, spread fresh coconut evenly on a baking sheet in a 350 degree-oven for 10 or more minutes until evenly pale gold. Garnish Asian dishes and fruit salads. Bake macaroons, a chewy cookie made with sugar, egg whites and coconut. Prepare fresh vegetables simmered in a coconut curry. Use coconut milk for the liquid when you cook rice or pasta. Color coconut by tossing 3 to 5 drops food coloring with 1 cup shredded coconut. Simple Coconut-Curry Sauce for Vegetables or Seafood 1 tbsp. Vegetable oil Small carrots, sliced, chopped green onions Sauté chopped onion, garlic and curry powder in medium skillet until onions are translucent. Add milk and broth, reduce heat, simmer gently until reduced to one half, about 45 minutes. Add carrots and simmer 2 minutes longer. Remove from heat, add green onions and keep warm. You can reach Marty at www.FoodSiteoftheDay.com. |
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TM
The
coconut tree has been called the most useful tree in the world, because it
is a primary source of food as well as shelter. Her trunk, fronds, frond
stems, dried nut fibers, wrapper, heart, husk and shells to into making
rope, soap, lotions, wine, textiles, baskets, cups and bowls, medicines
and building materials. The fruit of the coconut tree is equally
versatile.