Van-Whole Produce

Young coconut is the fruit from the palm tree. Its specific origin is unknown, but it is likely to be first cultivated in Southeast Asia region, such as the Philippines, Malaysia, Indonesia, India, Maldives and Sri Lanka. Today, coconut is grown in a lot of tropical regions with high humidity, such a Philippines, India, and Thailand; and those which are available in Vancouver are usually imported from Thailand. Young Coconut is also called “tender coconut”; it is harvested before the coconut is fully matured. Immature coconut contains more coconut water and less meat; part of its husk is usually cut away to allow access to coconut water before it is sold to consumers. A typical young coconut contains around 300mL to 600mL of water; its water has a mild sweetness and a little tart, with a refreshing aroma. Inside the young coconut, there is a thin layer of white coconut meat, with a tender and gelatinous texture. It can be stored in the refrigerator to keep cold, and simply cut away the tip of the young coconut with a knife to expose the coconut water and meat when it is about to be served; it makes a great drink in a hot summer day.

Nutritional Facts

Young coconut contains significant amount of several nutrients, includes vitamin C, iron, calcium, and electrolytes. Amongst these different nutrients, the electrolytes that are in the coconut water give young coconut its unique property in preventing body dehydration. Electrolytes are minerals in the body fluid that carry electrical charge, which are important ingredients that are used in a lot of sports drink in the market; they can help to rehydrate the body and prevent the body from dehydration. Also, young coconut is also a good source of lauric acid, which has anti-viral, anti-bacterial and anti-fungal properties, which will help to strength the body immune system.