BIO Drinking Coconut

The coconut and coconut palm are the epitome of summer, sun, beach and sea. The enjoyment of the sweet and sour coconut water or the nutty-tasting pulp inevitably evokes a holiday feeling. The fruit grows on the 20 - 30m high coconut palms, which, depending on the variety and age, bear 50 - 180 nuts per year. Strictly speaking, they are not nuts at all, but stone fruits, which weigh up to 2.5 kg with their shell. The actual nut is the core of the fruit and weighs 0.5 to 1 kg.

Origin

The original origin of the coconut is uncertain, as it can travel several thousand kilometres floating on water without losing its ability to germinate. It probably originates from tropical Melanesia, which is a group of islands in the southwestern Pacific Ocean. Today, coconuts thrive in all tropical regions, near the sea, where they are exposed to the sea breeze. The coconut season is all year round, with the Dominican Republic being by far our main supplier.

Tips

To get to the delicious contents of the nut, you have to drive a nail through two of the three "eyes" of the stone core. Through one hole, the coconut milk is allowed to run into a bowl, while air can flow through the other hole to compensate. Then take the nut in your hand and lightly tap the shell with a hammer along the scar until it bursts open. Now it is very easy to get to the delicious pulp.

Preparation

Perfect for direct consumption or smoothies. 

Storage recommendation

Store refrigerated: Store in the refrigerator or in refrigerators at temperatures from 0 to 8 °C