Re: young coconut meat and water-pink

[Guest guest]

I read the pink is caused by mod.

Alobar

On Thu, Jan 14, 2010 at 2:10 PM, Donna Janney <kjanney2@...> wrote:

> I have been using quite a lot of young coconuts after reading Bruce Fife's

> book on them.   I didn't see anywhere in his book where he addresses why

> some young coconuts are pink in the flesh and their water.  I read various

> answers on the web.   One person said that the pink ones are very young

> coconuts with hardly any meat and that there is nothing wrong with them.  It

> has been my experience that the pink ones ARE very young with a lot of

> water.  Others say that they are bad, but offer no explanation for why this

> is so.  What causes the pink color and are they good or bad?

>

>

>

> Thanks,

>

> Donna

>

>

[Guest guest]

I did not proofread. I meant to say mold.

Alobar

On Thu, Jan 14, 2010 at 4:43 PM, Alobar <alobar@...> wrote:

> I read the pink is caused by mod.

>

> Alobar

>

> On Thu, Jan 14, 2010 at 2:10 PM, Donna Janney <kjanney2@...> wrote:

>> I have been using quite a lot of young coconuts after reading Bruce Fife's

>> book on them.   I didn't see anywhere in his book where he addresses why

>> some young coconuts are pink in the flesh and their water.  I read various

>> answers on the web.   One person said that the pink ones are very young

>> coconuts with hardly any meat and that there is nothing wrong with them.  It

>> has been my experience that the pink ones ARE very young with a lot of

>> water.  Others say that they are bad, but offer no explanation for why this

>> is so.  What causes the pink color and are they good or bad?

>>

>>

>>

>> Thanks,

>>

[Guest guest]

It has been my experience that when the young coconuts turn pinkish it is

primarily because they have been on the shelf ( for lack of a better

description) too long, possibly months since they have been picked. I have never

seen a use before date on them and see them (those not wrapped in saran) in

supermarkets (Hong Kong) with blue-green mold on the outside. If they are not

wrapped with saran they tend to evaporate water through the shell quite fast.

I use mostly the young coconuts (called smoked or barbecued) with all the husk

removed. If they are fresh they are full of water but they evaporate quite

rapidly. If a coconut is not almost totally full of water I do not buy.

Cheers, Doug

young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

I sent an attachment of a photo of young and smoked coconuts but apparently the

group does not support attachments. Then I remembered that I had put pictures in

the Photo Files log ago. The one with the indentation has had much of the water

evaporated out of it. I can lose 50% of the water from one of those in 7-12 days

in the fridge and if you put them in a plastic bag the mold withing 3-5 days.

Cheers, Doug

young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

Alobar and Doug,

Thanks for the replies. I live in Florida and get my coconuts from an

oriental market and a local food co-op. The young coconuts have the green

shell removed and the thick white husk is shaved down where it is flat on

the bottom and peaked at the top. I have had both coconuts that looked

fresh with pure white husk on the outside and those that had mold on the

outside have clear or golden liquid and pure white meat when I opened them

and no hint of pink. Also, I have had coconuts that looked fresh with pure

white husk on the outside with absolutely no evidence of mold on the outside

have the pink flesh and the pink coconut water when I opened it. They are

always wrapped in saran wrap. I don't understand how they can mold on the

inside when it is a closed system. Don't they need air in order to form the

mold? Also, shouldn't I consistently see signs of mold on the outside and

shouldn't the outside look old, instead of fresh and white?

Thanks,

Donna

From: Coconut Oil

[mailto:Coconut Oil ] On Behalf Of Murray

Sent: Friday, January 15, 2010 12:46 AM

Coconut Oil

Subject: Re: young coconut meat and water-pink

I sent an attachment of a photo of young and smoked coconuts but apparently

the group does not support attachments. Then I remembered that I had put

pictures in the Photo Files log ago. The one with the indentation has had

much of the water evaporated out of it. I can lose 50% of the water from one

of those in 7-12 days in the fridge and if you put them in a plastic bag the

mold withing 3-5 days.

Cheers, Doug

young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

Donna, Hi !

Greetings from the Philippines !

The meat and water of  the coconut palm fruit/nut is naturally protected by its

hard shell. But for green or young tender nuts ( 7-8 month old developing nuts),

its shell is still medium-hard (whitish brown to very light brown), thus if the

young nuts are not properly picked from the crown of the palm, by using a strong

rope to tie the cut bunch and allow it to slowly slide down till it reaches the

ground. The nut picker has to climb the tree to select the tender/green nut.

This is  done for tall coconut trees (trunk or stem of 5 -20 m high. 

The critical point is not to crack the nut shell to avoid entrance of fungus,

bacteria or natural fermenting yeast, reaching the sterile water and natural

clean-meat/kernel

Cheers,

Sev Magat.

From: Donna Janney <kjanney2@...>

Subject: RE: young coconut meat and water-pink

Coconut Oil

Date: Friday, January 15, 2010, 3:41 PM

 

Alobar and Doug,

Thanks for the replies. I live in Florida and get my coconuts from an

oriental market and a local food co-op. The young coconuts have the green

shell removed and the thick white husk is shaved down where it is flat on

the bottom and peaked at the top. I have had both coconuts that looked

fresh with pure white husk on the outside and those that had mold on the

outside have clear or golden liquid and pure white meat when I opened them

and no hint of pink. Also, I have had coconuts that looked fresh with pure

white husk on the outside with absolutely no evidence of mold on the outside

have the pink flesh and the pink coconut water when I opened it. They are

always wrapped in saran wrap. I don't understand how they can mold on the

inside when it is a closed system. Don't they need air in order to form the

mold? Also, shouldn't I consistently see signs of mold on the outside and

shouldn't the outside look old, instead of fresh and white?

Thanks,

Donna

From: coconut_oil_ open_forum

[mailto:coconut_oil_ open_forum] On Behalf Of Murray

Sent: Friday, January 15, 2010 12:46 AM

coconut_oil_ open_forum

Subject: Re: [coconut_oil_ open_forum] young coconut meat and water-pink

I sent an attachment of a photo of young and smoked coconuts but apparently

the group does not support attachments. Then I remembered that I had put

pictures in the Photo Files log ago. The one with the indentation has had

much of the water evaporated out of it. I can lose 50% of the water from one

of those in 7-12 days in the fridge and if you put them in a plastic bag the

mold withing 3-5 days.

Cheers, Doug

[coconut_oil_ open_forum] young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

Mold thrives without oxygen. Oxygen can actually kill mold but with mold on the

inside or outside... That is probably why the coconut has caprilic and lauric

acid in them. The two most powerful natural anti fungals on earth.

Sent via BlackBerry by AT & T

Re: young coconut meat and water-pink

I sent an attachment of a photo of young and smoked coconuts but apparently

the group does not support attachments. Then I remembered that I had put

pictures in the Photo Files log ago. The one with the indentation has had

much of the water evaporated out of it. I can lose 50% of the water from one

of those in 7-12 days in the fridge and if you put them in a plastic bag the

mold withing 3-5 days.

Cheers, Doug

young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

Hello Sev MagatJ

Thank you for your answer! It is helpful to get the information from someone

right there in the Philippines who has firsthand knowledge of these things.

From what you are saying, am I correct in understanding that if the young

coconut is not properly picked, it can even have a small crack in the shell that

is not evident from viewing the white outer shaved husk that may appear perfect

without any cracks or mold? Am I further correct in understanding that this

crack can allow fungus, bacteria and fermenting yeast to enter that will cause

the meat and liquid to turn the pink color and that these coconuts should not be

eaten?

Thanks again for your answers,

Donna

From: Coconut Oil

[mailto:Coconut Oil ] On Behalf Of Severino Magat

Sent: Friday, January 15, 2010 5:50 AM

Coconut Oil

Subject: RE: young coconut meat and water-pink

Donna, Hi !

Greetings from the Philippines !

The meat and water of the coconut palm fruit/nut is naturally protected by its

hard shell. But for green or young tender nuts ( 7-8 month old developing nuts),

its shell is still medium-hard (whitish brown to very light brown), thus if the

young nuts are not properly picked from the crown of the palm, by using a strong

rope to tie the cut bunch and allow it to slowly slide down till it reaches the

ground. The nut picker has to climb the tree to select the tender/green nut.

This is done for tall coconut trees (trunk or stem of 5 -20 m high.

The critical point is not to crack the nut shell to avoid entrance of fungus,

bacteria or natural fermenting yeast, reaching the sterile water and natural

clean-meat/kernel

Cheers,

Sev Magat.

From: Donna Janney <kjanney2@... <mailto:kjanney2%40earthlink.net> >

Subject: RE: young coconut meat and water-pink

Coconut Oil

<mailto:Coconut Oil%40>

Date: Friday, January 15, 2010, 3:41 PM

Alobar and Doug,

Thanks for the replies. I live in Florida and get my coconuts from an

oriental market and a local food co-op. The young coconuts have the green

shell removed and the thick white husk is shaved down where it is flat on

the bottom and peaked at the top. I have had both coconuts that looked

fresh with pure white husk on the outside and those that had mold on the

outside have clear or golden liquid and pure white meat when I opened them

and no hint of pink. Also, I have had coconuts that looked fresh with pure

white husk on the outside with absolutely no evidence of mold on the outside

have the pink flesh and the pink coconut water when I opened it. They are

always wrapped in saran wrap. I don't understand how they can mold on the

inside when it is a closed system. Don't they need air in order to form the

mold? Also, shouldn't I consistently see signs of mold on the outside and

shouldn't the outside look old, instead of fresh and white?

Thanks,

Donna

From: coconut_oil_ open_forum

[mailto:coconut_oil_ open_forum] On Behalf Of Murray

Sent: Friday, January 15, 2010 12:46 AM

coconut_oil_ open_forum

Subject: Re: [coconut_oil_ open_forum] young coconut meat and water-pink

I sent an attachment of a photo of young and smoked coconuts but apparently

the group does not support attachments. Then I remembered that I had put

pictures in the Photo Files log ago. The one with the indentation has had

much of the water evaporated out of it. I can lose 50% of the water from one

of those in 7-12 days in the fridge and if you put them in a plastic bag the

mold withing 3-5 days.

Cheers, Doug

[coconut_oil_ open_forum] young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

Donna

You should be (able) getting good fresh coconuts there. You should see the crap

that the supermarkets in Northern Alberta are selling. The young coconuts are

nearly always moldy with much of the water evaporated and the mature (brown

hairy) coconuts are almost always empty and often cracked After the first time I

never bought any more but did find some good ones in Edmonton

Over Christmas I had a 10 day holiday in the Philippines,out in the boonies. The

local kids climbed the coconut trees and picked large very young coconuts. Some

had more than a litre of water in them. I was only able to bring 3 back with me

as the airlines are restricting us to 1 check-in bag at 15 kg. We had fresh

coconut water every morning. We also caught fresh fish (six different species)

from different fish ponds.

Cheers

Doug

young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

Doug,

Your vacation in the Philippines sounds really nice! You can't get any

fresher food than thatJ

My husband picked up a case of 9 young coconuts at a local oriental market

last night and they appeared to have been partially frozen. They charged

$15 for the case of 9 which is the best price I have been able to get for

them. I put them in the refrigerator and just opened up one of them. There

were still ice crystals in the water, but the meat was nice and white and

the liquid was sweet and delicious without any signs of a pink color. I may

open them all tomorrow and freeze the water in 8 ounce servings and the meat

also and just take out what I need when I need them. It looks like I may

get fresher coconuts by buying them by the case.

Thanks,

Donna

From: Coconut Oil

[mailto:Coconut Oil ] On Behalf Of Murray

Sent: Friday, January 15, 2010 11:07 AM

Coconut Oil

Subject: Re: young coconut meat and water-pink

Donna

You should be (able) getting good fresh coconuts there. You should see the

crap that the supermarkets in Northern Alberta are selling. The young

coconuts are nearly always moldy with much of the water evaporated and the

mature (brown hairy) coconuts are almost always empty and often cracked

After the first time I never bought any more but did find some good ones in

Edmonton

Over Christmas I had a 10 day holiday in the Philippines,out in the boonies.

The local kids climbed the coconut trees and picked large very young

coconuts. Some had more than a litre of water in them. I was only able to

bring 3 back with me as the airlines are restricting us to 1 check-in bag at

15 kg. We had fresh coconut water every morning. We also caught fresh fish

(six different species) from different fish ponds.

Cheers

Doug

young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

Hello Sev,

What color should coconut water be?

What type of harm is caused by drinking water if it is pink?

Is amber color okay?

Thanks,

Donna

From: Coconut Oil

[mailto:Coconut Oil ] On Behalf Of Severino Magat

Sent: Friday, January 15, 2010 5:50 AM

Coconut Oil

Subject: RE: young coconut meat and water-pink

Donna, Hi !

Greetings from the Philippines !

The meat and water of the coconut palm fruit/nut is naturally protected by its

hard shell. But for green or young tender nuts ( 7-8 month old developing nuts),

its shell is still medium-hard (whitish brown to very light brown), thus if the

young nuts are not properly picked from the crown of the palm, by using a strong

rope to tie the cut bunch and allow it to slowly slide down till it reaches the

ground. The nut picker has to climb the tree to select the tender/green nut.

This is done for tall coconut trees (trunk or stem of 5 -20 m high.

The critical point is not to crack the nut shell to avoid entrance of fungus,

bacteria or natural fermenting yeast, reaching the sterile water and natural

clean-meat/kernel

Cheers,

Sev Magat.

From: Donna Janney <kjanney2@... <mailto:kjanney2%40earthlink.net> >

Subject: RE: young coconut meat and water-pink

Coconut Oil

<mailto:Coconut Oil%40>

Date: Friday, January 15, 2010, 3:41 PM

Alobar and Doug,

Thanks for the replies. I live in Florida and get my coconuts from an

oriental market and a local food co-op. The young coconuts have the green

shell removed and the thick white husk is shaved down where it is flat on

the bottom and peaked at the top. I have had both coconuts that looked

fresh with pure white husk on the outside and those that had mold on the

outside have clear or golden liquid and pure white meat when I opened them

and no hint of pink. Also, I have had coconuts that looked fresh with pure

white husk on the outside with absolutely no evidence of mold on the outside

have the pink flesh and the pink coconut water when I opened it. They are

always wrapped in saran wrap. I don't understand how they can mold on the

inside when it is a closed system. Don't they need air in order to form the

mold? Also, shouldn't I consistently see signs of mold on the outside and

shouldn't the outside look old, instead of fresh and white?

Thanks,

Donna

From: coconut_oil_ open_forum

[mailto:coconut_oil_ open_forum] On Behalf Of Murray

Sent: Friday, January 15, 2010 12:46 AM

coconut_oil_ open_forum

Subject: Re: [coconut_oil_ open_forum] young coconut meat and water-pink

I sent an attachment of a photo of young and smoked coconuts but apparently

the group does not support attachments. Then I remembered that I had put

pictures in the Photo Files log ago. The one with the indentation has had

much of the water evaporated out of it. I can lose 50% of the water from one

of those in 7-12 days in the fridge and if you put them in a plastic bag the

mold withing 3-5 days.

Cheers, Doug

[coconut_oil_ open_forum] young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

Yes, that sounds reasonable. When you get a case it probably just came from the

wholesaler. Also that is the way the Bars and Restaurants buy them.

Freezing sounds like a good Idea. I had a problem with my fridge one day and it

froze everything. The coconut water was half frozen but it was fine.

Cheers, Doug

young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

So you can freeze young coconuts? I tried to freeze a young coconut

once and the shell cracked and all the liquid had come out before it was

fully frozen. So I have not tried to freeze a young coconut since. I

wanted to buy a case and freeze them, but after what happened, I thought

it wasn't possible to do. What did I do wrong?? How did you all

successfully freeze the young coconuts?

Blessings,

--

/Jocelyn/

My website: www.homemakerinprogress.com <http://www.homemakerinprogress.com>

My photography: www.beautyandlightphotography.com

<http://www.beautyandlightphotography.com>

Our family's entrepreneurial site: www.kfvisionventures.com

<http://www.kfvisionventures.com>

[Guest guest]

Doug,

Well, we did open them all up and freeze the water and meat. Only one of

the nine was pink, so this does appear to be the way to go!

Donna

From: Coconut Oil

[mailto:Coconut Oil ] On Behalf Of Murray

Sent: Saturday, January 16, 2010 10:48 AM

Coconut Oil

Subject: Re: young coconut meat and water-pink

Yes, that sounds reasonable. When you get a case it probably just came from

the wholesaler. Also that is the way the Bars and Restaurants buy them.

Freezing sounds like a good Idea. I had a problem with my fridge one day and

it froze everything. The coconut water was half frozen but it was fine.

Cheers, Doug

young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

Enjoy them

Cheers

young coconut meat and water-pink

I have been using quite a lot of young coconuts after reading Bruce Fife's

book on them. I didn't see anywhere in his book where he addresses why

some young coconuts are pink in the flesh and their water. I read various

answers on the web. One person said that the pink ones are very young

coconuts with hardly any meat and that there is nothing wrong with them. It

has been my experience that the pink ones ARE very young with a lot of

water. Others say that they are bad, but offer no explanation for why this

is so. What causes the pink color and are they good or bad?

Thanks,

Donna

[Guest guest]

I just read this string of posts with interest, first Donna, where in Fl.

Are you?? I grow coconuts here in the Melbourne area and I have an

abundance of them.

I could REALLY use some help with when to pick, and what to expect at

different stages.

So have I have tried to open only those coconuts that I think are going to

be fully mature with nice solid coconut meat.

Every time I have opened one that is not fully developed I found the taste

to be rather awful, and in some cases quite sour like something is just not

right.

I remember years ago my mother telling me about being served, often right

off the tree in Jamaica young coconuts, that they cut them open and served

them with a spoon and you ate it like pudding the undeveloped coconut meat,

that it was sweet and very nice.

That has not been my experience so far, even my son has someone he works

with that keeps telling him he needs to cut open my young coconuts.

So how young, how developed, etc. many of them come off the trees green,

and I usually wait until they are brown and the outer husk is getting a bit

wrinkled, that way I usually get good solid coconut meat - though I almost

always lose the milk - the only way I have found I can get thru the husk etc

is to swing an ax into the shell and then whomp the shell still embedded on

the ax against a hard surface.

Once open I put the halves in the oven on 175 - 200 and as some of the

moisture evaporates I can then get the meat off the hard inner shell in

decent size pieces.

So Donna if you are anywhere near me - we could experiment!!

Kaylee

____________________________________________________________

Nutrition

Improve your career health. Click now to study nutrition!

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[Guest guest]

Hi,

One day my yoga master commented a coconut is like a kid.  It takes 10 months

to get a full coconut.  So its tough to tell the correct time to cut the

coconut.   To know the exact time you need to count from the flower budding

day on shell.

In india coconuts are cutted as per the stage, for drinking coconut water you

need to cut it down in green colour (dark green) stage, final stage is fruit one

it wont have water.

Coconut water taste will differ as per the time, younger one is sweet and final

one with less water but large fruit. 

Don't know much about the tree variety there, better cut the fruit before it

turn brown..

Regds

Siva....

From: Kaylee <kaylee4848@...>

Subject: Re: young coconut meat and water-pink

Coconut Oil

Date: Thursday, 21 January, 2010, 4:03

 

I just read this string of posts with interest, first Donna, where in Fl.

Are you?? I grow coconuts here in the Melbourne area and I have an

abundance of them.

I could REALLY use some help with when to pick, and what to expect at

different stages.

So have I have tried to open only those coconuts that I think are going to

be fully mature with nice solid coconut meat.

Every time I have opened one that is not fully developed I found the taste

to be rather awful, and in some cases quite sour like something is just not

right.

I remember years ago my mother telling me about being served, often right

off the tree in Jamaica young coconuts, that they cut them open and served

them with a spoon and you ate it like pudding the undeveloped coconut meat,

that it was sweet and very nice.

That has not been my experience so far, even my son has someone he works

with that keeps telling him he needs to cut open my young coconuts.

So how young, how developed, etc. many of them come off the trees green,

and I usually wait until they are brown and the outer husk is getting a bit

wrinkled, that way I usually get good solid coconut meat - though I almost

always lose the milk - the only way I have found I can get thru the husk etc

is to swing an ax into the shell and then whomp the shell still embedded on

the ax against a hard surface.

Once open I put the halves in the oven on 175 - 200 and as some of the

moisture evaporates I can then get the meat off the hard inner shell in

decent size pieces.

So Donna if you are anywhere near me - we could experiment!!

Kaylee

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