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fruit of the coco palmpalm,
common name for members of the Palmae, a large family of chiefly tropical trees, shrubs, and vines. Most species are treelike, characterized by a crown of compound leaves, called fronds, terminating a tall, woody, unbranched stem.
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 (Cocos nucifera), a tree widely distributed through tropical regions. The seed is peculiarly adapted to dispersal by water because the large pod holding the nut is buoyant and impervious to moisture. The trees therefore establish themselves naturally on small islands and low shores bordering the tropical seas. The tree grows to a height of 60–100 ft (18–30 m), with a smooth cylindrical stem marked by the ringlike scars of former leaves. It bears at the top a crown of frondlike leaves and yellow or white blossoms.

The number of nuts varies; a well-cared-for tree may yield 75 to 200 or more annually. The mature fruit as it comes from the tree is encased in a thick, brown fibrous husk. The nut itself has a hard woody shell, with three round scars at one end; the embryo lies against the largest scar and emerges through it as a developing plant. Through this easily punctured spot the "milk" of the young coconut may be drained.

Commercial Value

Its constantly growing commercial value has led to extensive cultivation of the coconut, especially in the Malay Archipelago, Sri Lanka, and India. The coco palm is one of the most useful trees in existence, every part of it having some value. The fruit, either ripe or unripe, raw or cooked, is a staple food in the tropics; the terminal bud, called palm cabbage, is considered a delicacy; the inner part of young stems is also eaten. The liquid inside the young nut, called coconut milk, is a nutritious drink. Another form of coconut milk, also called coconut cream when the fat content is higher, is made by soaking the grated raw flesh in heated water and straining out the solids. A sweet liquid obtained from the flower buds ferments readily and is used as a beverage, both when fresh and when distilled to make arrack; it may be boiled down to make various palm sugars, e.g., jaggery. The leaves are used for making fans, baskets, and thatch. The coir (coarse fibers obtained from the husk) is made into cordage, mats, and stuffing; it becomes more buoyant and elastic than hemp in saltwater. The hard shell and the husk are used for fuel. The fibrous center of the old trunk is also used for ropes, and the timber, known as porcupine wood, is hard and fine-grained and takes a high polish. From the nutshells are made containers of various kinds—cups, ladles, and bowls—often highly polished and ornamentally carved. The root is chewed as a narcotic.

Commercially the greatest value of the coconut lies in the oil, which is extracted from the dried kernels of the fruit. The nuts when ripe are apt to spoil or become rancid; therefore when they are gathered they are broken open, and the flesh is dried and exported under the name of copra. The oil content of copra ranges from 50% to 70%, depending upon the method of drying. Coconut oil, the major type of palm oil, has been extracted by mortar and pestle in Asia since antiquity; the coconut and the olive are the earliest recorded sources of vegetable oil. Primitive methods of drying and expressing the copra have in many cases given way to modern machinery such as rotary driers and hydraulic presses. The residue, known as coco cake, makes excellent cattle food, as it usually contains a remnant of 6%–10% oil. Large quantities of shredded or desiccated coconut made from copra and many whole coconuts are exported for use chiefly in the making of cakes, desserts, and confectionery.


Coconuts are classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Liliopsida, order Arecales, family Palmae.

The Columbia Electronic Encyclopedia™ Copyright © 2013, Columbia University Press. Licensed from Columbia University Press. All rights reserved.


Cocos nucifera. A large palm in the order Arecales grown for its fiber and fruit, a large, ovoid, edible drupe with a fibrous exocarp and a hard, bony endocarp containing fleshy meat (endosperm).
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.


presented to women who want to be mothers. [Ind. Folklore: Binder, 85]
Allusions—Cultural, Literary, Biblical, and Historical: A Thematic Dictionary. Copyright 2008 The Gale Group, Inc. All rights reserved.


, cocoanut
the fruit of the coconut palm, consisting of a thick fibrous oval husk inside which is a thin hard shell enclosing edible white meat. The hollow centre is filled with a milky fluid (coconut milk)
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
References in periodicals archive ?
Jill Wallace, head of the US delegation and Deputy Director of Phytosanitary Issues Management (PIM), announced that young coconuts from the Philippines that are immature/green, and with 75 percent or more of the outer shell surface of the husk removed, can be inspected and released to the US as authorized under the general requirements for all imported fruits and vegetables (7 CFR 319.56).
If you don't have rice, try a feast of sweet potatoes but totally re-invented out of its old peasant name duma, and cleaned of earth then served on your best plate: slivers fried into crisp kalingking or cubes simmered slowly in thick coconut milk, and some buches, those oh-so-hot patties, and not to forget, the proverbial boiled roots served with grated young coconut. Ay, aren't we lucky to have such a culinary range derived from a single root of sweetness!
Made from young coconut water and fruit essences, the product is said to provide an ideal balance of electrolytes, minerals and carbohydrates needed for rehydration.
Here are some sample dishes offered: Mung Bean Salad Wrapped in Swiss Chard with Marinated Vegetables and Thai Vinaigrette; Heirloom Tomato Soup with Arbequina Olives and Shaved Fennel; Red Bell Pepper Soup with Mango and Meyer Lemon; Watermelon Salad; Bleeding Heart Radish Ravioli with Yellow Tomato Sauce; Young Coconut Pad Thai with Almond Chile Sauce; Polenta with Wild Mushroom Ragout; Indian Red Peaches with Vanilla Ice Cream and Pecan Praline; and Black Mission Fig Tart with Walnut Cream.
Kam Cheung brand Young Coconut Juice is being distributed in the USA by Masbeth, New York-based Mon Chong Loong Trading Corp.
And just recently China has opened its doors to us for young coconut. Durian also might be permitted,' he added.
of Socorro's Lakeside Restaurant and Grill taught us five dishes that use taro leaves-pinangat, laing with kanduli wrapped in taro and cooked in coconut milk; inolukan, which is like pinangat but has young coconut meat and freshwater crabs in place of fish; a dried version of laing served with pork belly; palusag, a saucy laing where the coconut milk is cooked until the oil comes out; and sinu-wan, a soupy gabi dish without coconut milk.
The place welcomes those who just want a nice meal away from the city, so take the drive and make sure you try the mackerel in spicy sauce with shrimps and young coconut which uses the homemade chili paste.
Campo Research is proud to introduce natural, phyto-based functional active-cosmetic ingredients: Songyi Mushroom Extract (for skin whitening, skin-lightening), Pearl Extract (for sunscreen & moisturizing), Kinetin (isolated from unripe corn seed and young coconut juice for anti-wrinkle and anti-oxidant), DMAE (for anti-oxidant), Alpha-Lipoic Acid (for anti-oxidant), Coffee Oil (for sunscreen), Plantservative(Natural Plant based Broad Spectrum Preservative) and Siddha Medico Colors (Natural Colorant).
Portsmouth, United Kingdom, June 18, 2015 --( In tropical countries, Young Coconut Water has been used for centuries to regulate blood pressure, blood sugar, and cholesterol levels, and it has been found to boost energy levels and increase metabolism in the human body.

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