Coconuts!
(a beach in the Fam area of Raja Ampat)
Yes, I know, you're all thinking... 'enough with the coconuts, already!'... and no, it's not an obsession... (maybe borderline)! But the palm tree, and coconuts are such a constant and important part of life here in the Pacific that I have to delve a little deeper into its uses and background so you can get an idea.
This section on the four phases of development, I found on a website called Dive Training, by Amy Gulick.
One coconut takes a full year to mature from a flower into a ripe fruit. During this time the coconut passes through four development stages, each with different food properties:
Stage 1. When the coconut is immature, or green, the liquid within the inner shell is sweet and refreshing, and can yield up to a liter of juice. Since it’s sealed in its own hygienic container, the liquid can be used in place of sterile water for medicinal purposes, and is often used to treat dehydration and upset stomachs. During World War II, the liquid of the green coconut was used as a substitute for a medical saline drip, saving the lives of many soldiers stationed in the tropical Pacific.
Stage 2. As the coconut begins to ripen, a thin white layer of “meat” begins to line the inner shell. The “meat” has the consistency of a soft-boiled egg at this stage and can be eaten with a spoon.
Stage 3. The coconut continues to ripen as it remains on the tree. The meaty inner lining of the shell thickens and hardens, and the liquid turns to tasteless water. The fresh meat can be shredded and used in cooking, or dried to produce “copra,” from which coconut oil is extracted.
Stage 4. If a coconut ripens fully on the tree and falls to the ground, it can germinate under the right conditions. As it sprouts, a white spongy sweet ball, called the “apple,” develops within the inner shell, absorbing both the liquid and meat. The apple can be eaten, and is considered a sweet delicacy.
Other food and beverage products derived from the coconut palm make the tree a versatile and vital source of sustenance to tropical cultures. In addition to the juice of the coconut, another beverage comes from a different part of the tree. The flowering stalk, called the inflorescence, can be bound, cut and tapped for its sap. Called sweet toddy, the fresh sap is loaded with nutrients and is the daily drink in many tropical cultures. The sap can also be boiled to make syrup, or fermented into an alcoholic beverage.
A common product used in the cuisine of Southeast Asia — coconut milk — is not the same thing as coconut juice from the inner shell. Coconut milk is made by soaking fresh or dried coconut meat in warm water, filtering the solid material, and allowing the “cream” to rise to the surface. Coconut oil, derived from copra, is also used in cooking.
Another food product comes from the cylindrical stalks of new, unopened leaf shoots at the top of the tree. Called heart of palm, the food is prized for its crunchy texture and refreshing taste. Extracting the heart kills a coconut palm tree, and as a result a heart of palm salad earned the nickname “millionaire’s salad.” Fortunately, there are other species of palm trees that do not die when their hearts are harvested, and these provide heart of palm in commercial quantities.
The Giving Tree
The variety of edible products derived from the coconut palm qualifies the tree for VIP — Very Important Plant — status. But wait; there’s more. As the Indonesians say, “there are as many uses for the coconut palm as there are days of the year.”
The tree is an excellent source of building materials. Posts and beams are made from the tree’s trunk. Thatched roofs, made by placing the long leaves close together, keep water out and allow air to circulate. Strong siding comes from the dried spines of the fronds. In addition to providing materials for structural shelters, the standing trees shelter people and animals from sun and rain. They also act as an important barrier to tropical storms, as they’re flexible and able to withstand high winds.
For clothing and household needs, the husk of the coconut is spun into a saltwater-resistant fiber called “coir,” used to make ropes, nets, mats, brushes and sewing thread. The leaves of the tree can be woven into hats, baskets, fans and brooms. Other household items such as bowls, spoons and buttons are carved from the hard shell of the coconut. Handicrafts and jewelry, made from various parts of the tree, are sold to tourists. All parts of the tree can be composted into fertilizer, and the leaves used as animal feed. The leaves, husks and shells are burned for fuel.
Commercially, charcoal filters made from coconut shells are used in gas masks and cigarettes, and are considered superior to filters made from other sources. The cosmetic and hygiene industries have incorporated coconut oil into makeup, soap, moisture creams, and hair care products.
Throughout history, man has tinkered with nature in an attempt to create the perfect plant. In the case of the coconut palm tree, nature beat him to it.
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