Young Coconut - Mapraow On
GROW YOUR OWN - BUY SEEDS HERE
Peak season: September to December 
Tohn-tia Available all year round, the cool light refreshing juice of fresh young coconuts is a popular "Welcome Drink" and mixer for exotic tropical cocktails. The tender, white flesh is edible and can be easily scooped out with a spoon. It is often featured as a key ingredient in light desserts served with crushed or shaved ice and topped with coconut milk. As the coconut matures, the kernel becomes solid and the flesh is grated to make  coconut cream, an integral ingredient in Thai cuisine used as a base for curries and desserts such as Sankhaya - Coconut Custard, Khanom Krok - Coconut Pancakes and Kluai Buat Chee - banana slices cooked in coconut milk. Coconuts, available throughout the year, are inescapable at a Thai meal for in some form they figure in almost every dish. Coconut milk is a prominent ingredient of curries and soups, and the sliced or grated flesh turns up in many as well; it is even more ubiquitous in desserts, appearing as the basis of delicate custards, in the form of candy, as crispy strips cooked in brown syrup, and in countless other confections. For a visitor, an especially exotic treat on a hot day is a freshly opened young coconut, whose tender white flesh and sweet juice can be enjoyed whenever the mood strikes. Preparation and eating
 Use a knife to carve the outer skin from the bottom of the coconut (opposite the stalk ) Cut the bottom of the fruit wide enough to allow a spoon to scrape the inside flesh. Use a straw to suck the juice and a spoon to scrape the flesh from the inside.
Nutritional value
High calcium and phosphorus Fruiting season
All year Uses
Eating fresh, making juice Storage
Keep the fresh fruit at room temperature (25-30 Celsius)
it can be kept for 5-7 days. |
