Coconut

The coconut plant, Cocos nucifera, is a tree in the palm family.

There are many varieties within the species. Dwarf varieties grow to about 14 feet and flower in three years after planting. Tall varieties grow to 70 or 80 feet and flower in about eight years. They have a long productive life and require little care once established. Coconut palms have been called the “Tree of Life” in Pacific islands because all parts of the plant are useful in many daily activities. In addition to the food uses of the coconut meat, it is also pressed for oil to use on the body and to make soaps. The hard shell around the meat can be used as a cup, or polished and carved into buttons, combs and other articles. The husks of the nut are used for scrubbing and the fibers woven into rope. Coconut leaves are woven into baskets, hats and a variety of useful items. The midribs of the leaves are stripped out and bundled to form a broom. The wood of the coconut tree trunk is very hard and can be cut for lumber or paneling. The tree bears coconuts all year around. It takes about a year after flowering for nuts to mature and fall to the ground. Green drinking nuts are picked at about seven months old, just before the meat inside begins to harden. The “water” inside of a fresh unripe coconut is a refreshing and healthy drink. It can be a sweet and flavorful substitute for commercial soft drinks. In emergencies doctors have even used it as an intraveneuos solution for replacing body fluids and minerals.

PACIFIC ISLANDS COOKBOOK, University of Hawai’i