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Young Coconut

Young coconut is picked before it fully matures, resulting in sweeter water and flesh.  This is a tropical fruit that you can eat and drink!  The water is amazingly hydrating, and the inside flesh is high in potassium, fiber, and vitamin B.  It has a sweet and slightly nutty flavor that will refresh you!

How to open it?

  1. You´ll need a steady and safe work surface a cutting board, and a meat cleaver to cut will be helpful.   Otherwise, try a large, heavy knife, but be careful!  Keep a dish towel nearby for any mess.
  2. Hold the coconut steady near the bottom.
  3. Use the bottom corner of the blade to make a cut about an inch below the tip of the coconut – remember that you need to strike hard enough to crack the inner shell, not just the soft fiber.
  4. Make another three cuts the same way as the first one, in a perpendicular and parallel way, forming a U – same force, same depth.  Then make one last cut to form a square.
  5. Using the corner of the blade, push the square open.  If it doesn’t open, the cuts are not deep enough…
  6. Once open, you can enjoy the fresh coconut water with a straw or pour it out and set it aside. 
  7. Turn the coconut to the side; strike firmly into it, hard enough for the blade to stay stuck.  
  8. Now, holding to the handle, whack the coconut onto the surface to split it open.
  9. Finally, use a spoon to scrape the white flesh out.

Recipes

LEMONADe MOJITO

Make an amazing and different very fresh lemonade!

Ingredients:

  • Coconut water
  • Lime juice
  • Ice
  • Sugar
  • Mint leaves
 

Instructions: 

  • Add the mint leaves, lemon juice, and sugar to a glass.
  • Muddle them until bruised,  then add coconut water and ice.
  • Garnish with mint leaves and some fresh coconut flesh.

Ceviche

This is a very good and fresh vegan alternative for those hot summer days.

Ingredients: 

  • Chopped flesh of a whole young coconut
  • Orange and lime juice (to taste)
  • Chopped cucumber, tomato, and scallion or onion
  • Avocado and cilantro for garnish. 

 

Instructions: 

  • Chop all the veggies and coconut on a similar size.
  • Add them together and toss to combine in a bowl.
  • Add the orange and lime juice to desired acidity.
  • Season with chili powder, salt, and pepper.
  • Garnish with avocados and cilantro.
  • Serve with tortilla chips or tostadas.