THE COCONUT PALM

large-sproutThe origin of the coconut palm (Cocos nucifera) is the subject of an ongoing debate. The current theory is that it is native to Malaysia, a biogeographical region roughly defined as an area that includes Southeast Asia, Indonesia, Australia, New Guinea, and several Pacific island groups. It is difficult to know when humans began cultivating the coconut palm, but there is evidence to suggest that 3,000 years ago coconuts were being used in India.  Today, coconut palms grow throughout the tropics in a band around the world 25 degrees north and 25 degrees south of the equator.

Coconut Palms are not trees.  They are actually part of the grass family.  You could think of them as “Jurassic Grass Plants”!  On top of that a coconut is not a NUT! Think of it as a Jurassic grass seed.  It is the fruit of the palm and technically is referred to as a “drupe”.  But, hey, “Coconut” is much more fun to say than “Drupe”, right?

Ideal growing conditions for coconut palms include free-draining aerated soil often found on sandy beaches, a supply of fresh groundwater, a humid atmosphere, and temperatures between 80 and 86 degrees Fahrenheit  (27 and 30 degrees Celsius).

sproutBoth humans and marine currents are responsible for distributing the coconut palm around the world. Portable and slow to rot, coconuts were carried in the ships of explorers and the canoes of the nomadic Polynesians. Saltwater-resistant and also able to float, coconuts can ride marine currents long distances and can germinate even after three months bobbing at sea.

There are two varieties of coconut palm: tall or dwarf. The tall variety is commonly planted for commercial purposes. With a life span of 60-80 years, it is considered a “three-generation tree” as it can support a farmer, his children, and his grandchildren. The tree is slow to mature, bearing coconuts in six to 10 years. A mature tree has a trunk about 18 inches (46 cm) in diameter and can obtain a height of 100 feet (30 m). The top of the tree is adorned with 20 or so large downward curving leaves, called fronds, each about 10-15 feet (3-4.5 m) long. The dwarf variety is about a third the size, has a shorter life span and is difficult to grow, but valued because it produces coconuts earlier than the tall tree.

Close-up-CoconutCoconuts resemble warped footballs and grow in clusters of 10-20, with 10 or 12 clusters visible on a tree at one time. Each coconut consists of a smooth outer rind (epicarp), a thick fibrous husk (mesocarp), and a stony inner shell (endocarp) pitted with three small “eyes” or germination pores. The pores are often called the “monkey face.” Everything within the hard shell comprises the coconut seed.

coconut-flowerOne coconut takes a full year to mature from a flower into a ripe fruit. During this time the coconut passes through four development stages, each with different food properties:
Stage 1. When the coconut is immature, or green, the liquid within the inner shell is sweet and refreshing, and can yield up to a liter of juice. Since it’s sealed in its own hygienic container, the liquid can be used in place of sterile water for medicinal purposes, and is often used to treat dehydration and upset stomachs. During World War II, the liquid of the green coconut was used as a substitute for a medical saline drip, saving the lives of many soldiers stationed in the tropical Pacific.
Stage 2. As the coconut begins to ripen, a thin white layer of “meat” begins to line the inner shell. The “meat” has the consistency of a soft-boiled egg at this stage and can be eaten with a spoon.
Stage 3. The coconut continues to ripen as it remains on the tree. The meaty inner lining of the shell thickens and hardens, and the liquid turns to tasteless water. The fresh meat can be shredded and used in cooking, or dried to produce “copra,” from which coconut oil is extracted.
Stage 4. If a coconut ripens fully on the tree and falls to the ground, it can germinate under the right conditions. As it sprouts, a white spongy sweet ball, called the “apple,” develops within the inner shell, absorbing both the liquid and meat. The apple can be eaten, and is considered a sweet delicacy.

weaving frondsOther food and beverage products derived from the coconut palm make the tree a versatile and vital source of sustenance to tropical cultures. In addition to the juice of the coconut, another beverage comes from a different part of the tree. The flowering stalk, called the inflorescence, can be bound, cut and tapped for its sap. Called sweet toddy, the fresh sap is loaded with nutrients and is the daily drink in many tropical cultures. The sap can also be boiled to make syrup, or fermented into an alcoholic beverage.

Because of its incredible diversity of uses, the coconut palm is also known as “the tree which grants all wishes”. In sanskrit the coconut palm is called Kalpa Vrksha.  Kalpa means “endless” and Vrksha means “tree”.  The tree of endless uses. The nuts are an essential part of Hindu religious ceremonies such as weddings. They symbolize complete usefulness, selfless service, prosperity and generosity. Coconuts feature in many South Asian mythological stories and legends.

coconut-canoeLiving among coconut palms, you’d be well taken care of.  Good to know these uses in case you get stranded on a tropical island. Their leaves are woven, matted, twisted or plaited to make clothing, mats, baskets and roofing; their fruits provide food, drink, oil, medicine, containers, fibre for ropes and mats; and their wood helps build houses and boats.

rootsIf need a toothbrush, don’t reach for abrasive sand; pull out some coconut roots instead. It might sound icky, but it does the job better. Just make sure the roots are tattered and soft enough to rub on your teeth. And if brushing your teeth isn’t enough, you can also extract the juices from the coconut root to have your own mouthwash.