What are Soft Jelly Coconuts?
Soft jelly coconuts are a type of coconut that is harvested when it is still young and green, before the inner flesh has had a chance to harden and develop into the more familiar white, hard coconut meat. The soft jelly coconut is valued for its refreshing, hydrating juice and soft, gel-like flesh that is prized for its delicate flavor and unique texture.
Scientific Name: Cocos nucifera.
Other Names: Soft jelly coconut is known by various names in different parts of the world. Some common names include Tender coconut, Young coconut, Green coconut, and Water coconut.
Habitat: Coconut palms, which produce soft jelly coconuts, are native to the tropical regions of the world, including Southeast Asia, South Asia, and the Pacific Islands. Today, they are cultivated in many parts of the world, including India, Thailand, the Philippines, and parts of Africa and South America.
Description: Soft jelly coconuts are typically harvested when they are between six and nine months old. At this stage, the outer shell is still green, and the inner flesh is soft and jelly-like. The coconut water inside is clear and sweet, and the flesh is translucent and gelatinous.
Status: Soft jelly coconuts are a natural product that is harvested from coconut palms.
Species of coconut from which soft jelly coconuts are derived
List of Known Species: The soft jelly coconut is a variety of the Cocos nucifera species. There are many different varieties of coconut palm, each with their own unique characteristics and uses.
Coconut palms are believed to be a cultivated species that has been grown and harvested for thousands of years.
Wild species of coconut
There are several wild species of coconut palms. Some of the most commonly recognized ones include:
- Cocos nucifera: This is the most widely cultivated species of coconut palm and is found in many tropical regions around the world. It is also known as the “common coconut.”
- Cocos zeylanica: This species is native to Sri Lanka and is commonly known as the “Sri Lanka coconut.” It has a slender trunk and smaller fruit than the common coconut.
- Cocos nana: Also known as the “dwarf coconut,” this species has a small stature and produces smaller fruit than the common coconut. It is native to Southeast Asia and is often used for ornamental purposes.
- Cocos boninensis: This species is native to the Bonin Islands in Japan and is known for its unique fruit shape. The fruit is elongated and has a distinct ridged pattern.
- Cocos schizophylla: This species is found in the Pacific Islands and is known for its large, fan-like leaves. It produces small fruit that are not typically harvested.
- Cocos odorata: This species is native to the Solomon Islands and has a distinct odor to its fruit, which is used for medicinal purposes.
- Cocos brasilensis: This species is native to Brazil and has smaller fruit than the common coconut. It is also known for its reddish-brown trunk and distinctive shape.
Is Cocos nucifera a hybrid?
Cocos nucifera, commonly known as the coconut palm, is not a hybrid species. It is a distinct species in the genus Cocos, which is part of the palm family Arecaceae.
However, there are many different varieties or cultivars of Cocos nucifera, which have been developed through selective breeding and hybridization. These different varieties may have slightly different characteristics, such as fruit size or shape, tree height, or yield, and are often named based on their place of origin.
So while Cocos nucifera itself is not a hybrid, the different varieties of coconut palms that are grown around the world may be the result of hybridization or selective breeding.
Benefits of young coconut
Mineral Content: Soft jelly coconuts are rich in potassium, magnesium, and calcium, all of which are essential minerals for maintaining good health. They also contain electrolytes, which help to keep the body hydrated and balanced.
Medicinal Value: Soft jelly coconuts have several health benefits, including being a good source of hydration, electrolytes, and essential minerals. They are also believed to have antibacterial and antiviral properties, and may help to boost the immune system.
Culinary Uses: Soft jelly coconuts are primarily consumed for their refreshing juice and soft, jelly-like flesh. The juice can be drunk straight from the coconut or used as a base for cocktails and smoothies. The soft flesh can be eaten on its own or added to salads, curries, and other dishes.
Research information
Young coconuts have many potential health benefits. Here are some of the benefits listed below:
- Hydration: Young coconuts are an excellent source of electrolytes, which can help keep the body hydrated. A study published in the Journal of Physiological Anthropology and Applied Human Science found that coconut water from young coconuts was more effective at rehydrating the body after exercise than a sports drink or plain water.
- Immunity: Young coconuts contain lauric acid, which has antibacterial, antiviral, and antifungal properties. A study published in the Journal of Food Science and Technology found that young coconut water had significant antimicrobial activity against several strains of bacteria, including Staphylococcus aureus and Escherichia coli.
- Digestion: Young coconut meat is a good source of fiber, which can help improve digestion and prevent constipation. A study published in the Journal of Food Science and Technology found that young coconut meat had a higher fiber content than mature coconut meat.
- Cardiovascular health: Young coconuts are low in sodium and high in potassium, which can help regulate blood pressure and reduce the risk of cardiovascular disease. A study published in the International Journal of Food Sciences and Nutrition found that young coconut water had a positive effect on blood lipid profiles in rats, reducing levels of triglycerides and LDL cholesterol.
Studies have also shown that soft jelly coconut water may have a beneficial effect on kidney function, as well as improving electrolyte balance in the body.
Soft Jelly Coconut Recipes
Soft Jelly Coconut Watermelon Smoothie
Ingredients:
1 cup soft jelly coconut water
1 cup cubed watermelon
1/2 cup ice cubes
1 tablespoon agave
1/2 teaspoon grated ginger
Instructions:
1. Combine all the ingredients in a blender.
2. Blend on high until the mixture is smooth.
3. Pour into a glass and enjoy.
Young Coconut Smoothie
Ingredients:
1 young coconut
1 banana
1/2 cup frozen mango
1/2 cup coconut water
1/2 cup ice
Instructions:
1. Crack open the young coconut and pour the coconut water into a blender.
2. Scoop out the coconut meat and add it to the blender along with the banana, frozen mango, and ice.
3. Blend until smooth and creamy.
4. If the smoothie is too thick, add a little more coconut water.
5. Pour the smoothie into a glass and enjoy!
This recipe is refreshing and nutritious, and the young coconut adds a subtle sweetness and creaminess to the smoothie.
References
– National Center for Biotechnology Information. Coconut Water: Nutritional and Health Benefits. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4567033/
– Food and Agriculture Organization of the United Nations. Coconut. http://www.fao.org/in-action/coconut/en/
– University of Florida IFAS Extension. Coconut Palm. https://edis.ifas.ufl.edu/publication/st086
– Jinadasa, R. G. N., et al. “Antimicrobial activity of king coconut (Cocos nucifera) water and coconut water vinegar.” Journal of Food Science and Technology, vol. 53, no. 1, 2016, pp. 895-902.
– Kalman, D. S., et al. “Comparison of coconut water and a carbohydrate-electrolyte sport drink on measures of hydration and physical performance in exercise-trained men.” Journal of Physiological Anthropology and Applied Human Science, vol. 21, no. 2, 2002, pp. 93-104.
– Manikandan, S., et al. “Nutritional composition, protein quality evaluation and anti-nutritional factors of underutilized wild edible fruit of Dacryodes rostrata (Salicaceae).” Journal of Food Science and Technology, vol. 53, no. 5, 2016, pp. 2378-2388.
– Rodrigo, S. M., et al. “Effect of young coconut water on lipid profile and carbohydrate metabolism in cholesterol-fed rats.” International Journal of Food Sciences and Nutrition, vol. 64, no. 7, 2013, pp. 836-840.
