Already nobody will tell what this stone fruit was called a coco for that is translated from Portuguese as a monkey. Most likely, put in color and hairiness, but, anyway, this fruit is popular around the world thanks to presence in the most useful coconut water and also the most tasty and most delicate pulp. How to choose a coco and not to be disappointed it will be told in this article.
How it is correct to choose a coco?
Of course, most of fans of exotic fruit have no opportunity to make a trip to the place of growth of cocoes and to break from a palm tree the ripest and a fruit beautiful by sight. It is necessary to be content only with what is spread on counters of supermarkets and here the risk is high to get the unripe or stale fruit.
Here several basic rules of tangent how to choose a good coco:
- The cover of a fruit has to be whole without visible damages, dents, cracks and so forth. Three peepholes on its surface are the place by which the coco was once attached to a tree. When pressing these eyes the finger should not fail inside. If so occurs, then it is possible to draw a conclusion that the fruit decayed.
- Those who is interested how to choose a ripe coco are recommended to estimate its weight. And it is clear, the fruit is heavier, the it is more at it than chances to fall from a tree most without assistance. Therefore a conclusion arises by itself: in a heavy fruit the most part of weight is occupied by ripe pulp.
- And here existence of a large amount of liquid will demonstrate inside that a coco insufficiently mature. At first in it coconut water, then a milk, and already then pulp is formed. In the ripened coco of liquid it is not enough therefore it is necessary to shake up a heap of fruits to understand what of them the ripest.
Unfortunately, often this knowledge happens insufficiently for the choice of a fresh coco and after its opening it becomes unclear how it is and whether it is worth doing it in general. If coconut water has an unpleasant and repellent smell, then you should not do it precisely. The same recommendations can be made in case pulp has pinkish color. It means that inside there were already fermentation processes. The thin layer of pulp which is difficult separated from a shell will indicate that a fruit unripe. But in the latter case the coco will be rich in water, and it is also very tasty and useful. Since ancient times it was used for treatment of diseases of kidneys, by normalization of level of cholesterol in blood and increases in immunity.