The first day Deborah gave Manassa a ride to his house he sent her home with five coconuts from his extensive palm-filled property. These were green coconuts straight off the tree, as opposed to the riper one I stumbled across earlier in the blog. Manassa thoughtfully chopped the husk away at one end to allow easy access to the shell for draining out the coconut water, which Deborah thought was sweeter than in the previous coconut. The green coconuts also gave us the opportunity to try the so-called spoon meat, the soft, jello-like lining inside the shell before it ripens into the more familiar hard white coconut meat. The texture is a bit odd but the flavor is good. Deborah blended it with the coconut water to make a sort of coconut milk which she used in a delectable peanut sauce.
The five coconuts we were given are more than we can use while they are still fresh. I suppose if I had been paying closer attention during all those reruns of Gilligan’s Island I could use the extra coconut shells to make radio receivers, headphones, or at least a handsome brazier for Deborah.
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The green coconut bares its spoon meat
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