Coconut (Coco Seco, Brown Coconut)
- PLU #4261
- 24 CT
- The term coconut refers to the seed of the coconut palm. The outer layer is green/ yellow/ brownish and smooth. The husk is brown colored and composed of fibers called coir. The seed is hard, brown and hairy. This is the part of the coconut that is eaten and sold in shops. This hard seed has 3 pores, or so called eyes, that are clearly visible on the outside once the husk is removed. The sweet tasting coconut contains hard flesh and coconut water, what should not be confused with coconut milk. Whereas, coconut contains water in the middle, another liquid product also derives from the coconut, Coconut milk: This is made by grating the coconut meat; it contains a rich taste and is high in oil content.
- The ethnic customer prefers the “naked” coconut (Unwrapped, natural state). There are some coconuts wrapped in a mesh or plastic. Best way to merchandise, is in its natural state, as the customer remembers from their country of origin.
- Coconuts are used often in cooking, ice cream, desserts, etc. In fact, Thai cooks use coconut milk as a marinade/flavoring for meat and chicken dishes. The hard flesh can be dried or may be refrigerated.
- Central America, South America, Caribbean, Asia, Mexican
Country of origin
- Dominican Republic, Mexico, Costa Rica
- Color – Brown
- Cleanliness – Must be clean (no dirt, spotting, dust, or any other foreign material).
- Defects – Cracks though which water is lost
Display and storage
- Storage- 35-45 degrees, Dry environment
- Display- Room temperature
- Shelf life- 9-15 days