Green Sri Lankan Coconuts
Estimated Inventory, lb : 0
Description/Taste
Green coconuts vary in size and appearance, depending on the specific variety, and typically bear a round to elongated, oval shape with a slightly tapered, pointed end opposite the stem. The fruit’s exterior is smooth, taut, and firm, occasionally covered in dark markings naturally acquired through various stages of growth. Green coconuts are challenging to open and may need to be cut several times with a knife. Once opened, the interior is comprised of a thin layer of white to translucent flesh, commonly known as the meat or solid endosperm. The meat in Green coconuts is generally softer than that of other mature coconuts and can be easily scraped and removed. There is also a cavity filled with nutrient-rich water. The water is mostly clear but may also contain a faint pink or white hue, varying with the variety. Green coconuts are edible raw and are known for their refreshingly sweet and subtly nutty flesh and water.
Seasons/Availability
Green coconuts are available year-round.
Current Facts
Green coconuts, botanically classified as Cocos nucifera, are a broad descriptor for coconuts harvested before reaching maturity, belonging to the Arecaceae family. Many varieties of coconuts are generally sold under this name, and the moniker “green” refers to the coconut’s young age and green exterior. In Sri Lanka, Green coconuts are the second most common type of coconut sold in fresh markets behind the King coconut. Green coconuts are revered as a refreshing beverage and are touted for their nutritional properties and hydrating nature. It is common to see piles of Green coconuts along roadsides, beside restaurants, and on the carts of traveling merchants. Once purchased, the vendor opens these coconuts, and a straw is placed in the coconut so that the water can be enjoyed immediately. Green coconuts are known as Kurumba in Sri Lanka and are also enjoyed for their soft, jelly-like flesh. Throughout Sri Lanka, Green coconuts are widely available and are sold as a beverage and for use in raw and cooked culinary preparations.
Nutritional Value
Green coconuts are a source of calcium to support bones and teeth, magnesium to help the body control nerve functions, and potassium to balance fluid levels. The young fruits also provide fiber to aid digestion and B vitamins to assist the body in energy production, the immune system, and cell growth. In Sri Lanka, Green coconuts are revered for their electrolyte content in the water and are consumed as a natural method to hydrate the body. In natural ayurvedic medicines, coconuts are also believed to cleanse impurities from the body and keep the body cool during warm summer days.
Applications
Green coconuts have a refreshing, sweet, and subtly nutty taste suited for fresh and cooked preparations. The water and meat are the primary elements consumed, and the water is mostly drunk directly from the fruit. Coconut water can also be extracted and blended with chia seeds, mint, or other juices as a cooling drink or into smoothies, shakes, and beverages. Green coconut flesh is scraped from the fruit’s interior and is eaten raw or squeezed through fabric with water to create a milk. This milk is incorporated into puddings, custards, pancakes, and chutneys. It is also added to curries, rice, and lentil dishes. Green coconuts pair well with fruits such as blueberries, strawberries, oranges, limes, and lemons, herbs like mint, rosemary, or basil, and spices like cayenne pepper, cinnamon, ginger, or turmeric. Unopened Green coconuts can be stored in a cool and dark location for 1 to 2 weeks. Once opened, it is recommended to immediately consume for the best quality and flavor. Opened Green coconuts only keep for an additional 1 to 2 days in the refrigerator.
Ethnic/Cultural Info
Coconuts are grown in a specific region known as the Coconut Triangle in Sri Lanka. The region spans the three districts of Gampaha, Kurunegala, and Puttalam, and is considered one of South Asia's largest coconut production areas. Most coconuts sold in Sri Lankan markets are grown in this area, and the region is known for having a unique climate ideal for palm cultivation. Coconuts are called the “Tree of Life” in Sri Lanka and have been treasured for generations. Almost all parts of the tree are used in cultural, culinary, and spiritual purposes. The flesh and water are a nutrient-rich source, while the fibers extracted from the fruit are added to ropes, rugs, and textiles. Other portions of the coconut are used to make jewelry, containers, and utensils, and the flowers and fronds are sometimes used as decorations for celebrations like weddings.
Geography/History
Green coconuts are descendants of varieties that may have washed up along Sri Lanka’s shoreline in ancient times. Scientists hypothesize that the original coconut trees may have arisen from parts of Southeast Asia or South America, and the nuts, also known as the fruits, of the tree floated across the ocean, landing on various islands and shorelines. These coconuts eventually sprouted into new trees, expanding the palm tree’s presence throughout tropical regions worldwide. In Sri Lanka, some of the first references to coconuts were documented in writings dating back to Before the Common Era. Coconuts eventually naturalized and spread across the island, becoming a widespread tree. Over time, new hybrids occurred in Sri Lanka, expanding diversity and the available fruit types. Today, Green coconuts are readily available in Sri Lanka and are a common fruit sold in local markets.
