Coconuts

Coconut refers to the edible fruit of the coconut palm, Cocos nucifera, a tropical palm in the family Arecaceae. The tree is cultivated across tropical coastlines and islands, with major producers including the Philippines, Indonesia, India, Sri Lanka, Brazil, and Vietnam. Coconuts are valued for the edible meat, the clear coconut water inside young fruits, and a range of processed products.

Botanically, the coconut is a fibrous drupe. The outer husk (exocarp and mesocarp) encloses a hard shell (endocarp) surrounding the seed. In immature fruits, the cavity contains coconut water; as the fruit matures, the liquid solidifies into the white kernel, or copra, which can be dried and pressed to extract coconut oil. The fresh kernel is called coconut meat.

Uses: The meat may be eaten fresh, shredded, or dried as desiccated coconut. Coconut milk and cream are produced by grating the meat and soaking in water. Coconut oil is derived from the dried meat (copra). The husk fibers, known as coir, are used for ropes, mats, and brushes. The shell is used for utensils, buttons, and craft items. In some regions, sap from flowers is fermented to produce palm wine or distilled beverages.

Nutrition and health: Coconut flesh is high in fats, predominantly saturated. Coconut water is low in sugar and calories and supplies electrolytes. Coconut-derived products vary in fat content and may be used for culinary and industrial purposes. Environmental considerations include sustainable farming practices and threats from pests and diseases in monoculture systems.